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Romesco Sauce with Roasted Pork Tenderloin - Seared Scallops with Tarragon Beurre Blanc - Seared Chicken Breasts with White Wine-Dijon Pan Sauce - Poached Pears with Brandy Sabayon
What you will learn
Don't think of sauces as a bothersome step or caloric extravagance—they're often quick and lean, and always worth the effort. Our chef will share some classic sauce recipes and introduce you to the French mother sauces and how to use them as a base for more complex creations. Plus, you'll learn to pair sauces with your favorite dishes and how the right sauce can take any creation to the next level.