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.
115 Mill Street Grass Valley