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Seared Salmon with Saffron Hollandaise
Salad Vert with Shallot-Dijon Vinaigrette
Pear Soufflé with Honey Crème Anglaise
What you will learn
Menu: Seared Salmon with Saffron Hollandaise - Salad Vert with Shallot-Dijon Vinaigrette - Pear Soufflé with Honey Crème Anglaise
Class Description: A good repertoire of sauces adds complexity and depth of flavor to your favorite dishes. Join us for this hands-on class and learn classic techniques for creating three essential French sauces: hollandaise, vinaigrette and crème Anglaise. You’ll enjoy working alongside classmates as you practice emulsifying sauces and whipping egg whites like a pro for a perfectly risen soufflé. Plus, our instructor will share secrets for taking everything from meats to desserts to the next level with sauces.
What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.