Classic Sauces II-Egg-Based Sauces
In the twentieth century, legendary French Chef, Auguste Escoffier, classified the fifth and final mother sauce – hollandaise.
In this hands-on class, students will take an in-depth look at perfecting hollandaise, the additional sauces it creates, and other egg-based sauces. Additionally we will discuss the benefits of purchasing locally grown eggs as well as conduct a butter tasting.
Successfully creating classic sauces is an art form. Attend this class and never make hollandaise from a purchased packet again!
- Clarified Butter
- Hollandaise Sauce (serve with Grilled Asparagus)
- Bearnaise Sauce (serve with Eggs San Francisco sourdough with crab and poached eggs)
- Mayonnaise (serve as lemon, garlic and tarragon aioli)