Secrets of Great Sauces

Menu: Building the Perfect Pan Sauce 2 Ways (Seared Chicken with Marsala-Mushroom Glaze and Creamy Velouté) - Vinaigrettes Workshop – Caramelized Sauces (Gastrique and Salted Butter Caramel)

Class Description: Restaurant chefs say "the secret's in the sauce"—in this hands-on class, we're sharing insider tips on creating classic favorites. A good repertoire of sauces adds flavor and complexity to your dishes, and most are surprisingly simple to make. Our instructor will walk you through the steps for crafting the perfect pan sauce, from searing and developing a foundation to deglazing with wine or stock and adding butter for a silky finish. We'll cover vinaigrettes—from flavor-building profiles of different vinegars and oils to proper ratios and emulsification techniques. Plus, you'll learn to create caramelized sauces that can be easily adapted to complement sweet or savory dishes.

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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.