Tess Kitchen: 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

Béchamel and its many variations; Velouté (with white stock), Sauce Crème andSauce

Suprème (both with cream), Sauce Parisienne (with egg yolk), Sauce Mornay (with cheese),

Sauce Aurore (tomato), 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.

 

Cost $70.00

Alan Tangren

Tess’s Kitchen

115 Mill Street Grass Valley