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Roasted Pork with Romesco Sauce - Seared Sea Scallops with Tarragon Beurre Blanc - Chicken in White Wine-Mustard Pan Sauce - Poached Pears with Brandy Sabayon
What you will learn
A good repertoire of sauces can help you add complexity to your dishes, color to your presentations and smiles to your guests' faces. In this class, you'll learn how to pair classic sauces with meats and deserts and pick up some helpful hints that can take any dish to the next level.