Sauce Workshop 101

Sauce making has traditionally been taught as a complicated and drawn-out process, but it doesn't have to be that way. All sauces can be categorized as either a starch-thickened, protein-thickened, reduction, puree, or emulsion sauce. Our menu will feature one sauce from each category to illustrate the basic concept which make each unique. The recipes, all of which use less than 5 ingredients, will provide the student with a strong basis for expansion into their own creations using the concepts being taught as a base.