Tess’s Kitchen Cooking Classes: FRENCH SAUCES PART I, BECHAMEL AND IT’S RELATIVES

FRENCH SAUCES PART I, BECHAMEL AND IT’S RELATIVES
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French cooks have been perfecting sauce making for hundreds of years, ever since the Italians taught them how to cook!

In this class we will learn about “white sauce”, or

Béchamel

and its many variations;

Velouté (with white stock),

Sauce Crème and Sauce Suprème (both with cream),

Sauce Parisienne (with egg yolk),

Sauce Mornay (with cheese),

Sauce au Cari (curry),

and

Sauce Soubise (onions),

and how to use them.

We will also make the

white chicken stock

we need using a whole chicken.

$70

Alan Tangren

Tess’s Kitchen

115 Mill Street Grass Valley