Sauces: Fundamental Techniques *In-Person* *NEW*

A well balanced sauce is a thing of beauty. Come learn how delicious sauces can elevate an ordinary meal to an outstanding one. Chef Diane will impart indispensable tips and techniques to prepare essential sauces from around the world including a classic French Bechamel sauce, Fig and Chili Glaze, Chimichurri, Salsa Macha, Marinara, and a Port Wine Reduction. We’ll pair the sauces with fish, chicken, pork and pasta, or use them as condiments. Instructor: Diane Manteca

Sections

SAUC-SU22.01

Start Date

June 30, 2022

Time

6:00pm

Location

CCAE

Cost

$85.00

Availability

10

Thursday, 6-9pm. Jun. 30. The cost of tuition includes all food materials and fees. A well balanced sauce is a thing of beauty. Come learn how delicious sauces can elevate an ordinary meal to an outstanding one. The focus of this class is on emulsions, a phenomenon where fat particles are suspended in vinegar, water, or another ingredient that typically does not mix with fat, creating a silky, rich texture. We’ll make a variety of globally inspired and classic sauces including Vinaigrette, Mayonnaise, Pesto, Chimmichurri, Romesco, and Bearnaise.

This class will meet in-person at CCAE with a limited student capacity. Please note that COVID-19 proof of vaccination is required. Please view our In-Person Class Guidelines prior to enrolling.

Instructors: Malcolm Jackson

Instructor

Malcolm Jackson