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Classic Sauces

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In the early twentieth century legendary French chef, Auguste Escoffier, classified the fifth and final mother sauce – hollandaise.  The original four mother sauces, Bechamel, Veloute, Espagnole, and Sauace Tomat were classified by Chef Antonin Careme the century before.

This class will take an in-depth look at the history of mother sauces, how to master the craft of creating them, and many sauces these culinary staples allow chefs and cooks to create.

MENU:

  • Bechamel
  • Mornay
  • Sauce Tomat
  • Romesco
  • Veloute

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