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Classic Sauces Culinary Course

Hands-on, technique-focused cooking course for enthusiast cooks.
Learn to make 6 classic international renowned sauces from Italy, France, Greek, Perú and Argentina.
Learn great culinary techniques and become a saucier pro in no time! You will learn to prepare 2 mother sauces, 2 no-cooked sauces, 1 salad dressing and 1 dip from scratch.
All levels of cooks welcome.
2 classes of 2.5 hrs each.

2 classes of 2.5 hrs each

Class Schedule

Fall Term: Oct 19th & 20th

Winter Term: Jan 25th & 26th

Time: 12:00-2:30 pm

Cost: $299 per person

Price includes tuition, class materials and meals.

Minimum 3 students / maximum 7

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Session 1

Ají Amarillo Sauce - Peruvian Andean spicy no cooked sauce paired with lettuce and baked potatoes.

Chimichurri Sauce- Argentinian

uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat paired with steak.

Béchamel Sauce. Comprised of butter and flour that have been cooked together. It is one of the 5 Classic French Mother Sauces. It will be paired with Spaghetti, melted Parmesan cheese and Sauté mushrooms

Session 2

Tzatziki Dip. is a creamy cucumber yogurt sauce originated in Greece and Turkey. This delicious and healthy dip will be served with chicken skewer with peppers and onions.

Hollandaise Sauce is a mixture of egg yolk, melted butter, and lemon juice. It is one of the 5 French Mother Sauces. Served with pan-seared fish and steamed esparagus.

Caramel-ice Cream Sweet and a touch of salt makes for a delicious treat.
Served with Hot Fudge-churros.