Tess’s Kitchen Cooking Classes: FRENCH SAUCES PART I, BECHAMEL AND IT’S RELATIVES
|FRENCH SAUCES PART I, BECHAMEL AND IT’S RELATIVES|
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
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),
Sauce Soubise (onions),
and how to use them.
We will also make the
white chicken stock
we need using a whole chicken.
115 Mill Street Grass Valley