Classic Sauces for the Holidays


In this holiday class students will be given the opportunity to make, taste, and evaluate 7 different sauces.  The purpose of this class is to shine a light on proper sauce making techniques and how to pair sauces with  your chosen protein.  Roast beef tenderloin will act as our sauce tasting vehicle, but all 7 sauces tested in class will pair well with beef, lamb, or pork.


  • Chimichurri
  • Port and Cranberry
  • Cognac-Peppercorn
  • Classic Horseradish Dill
  • Porcini-Leek
  • Cornichon-Caper
  • Minty Herb Feta



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