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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

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Class Schedule

Spring Term: May 4th & 5th

Summer Term: July 6th and 7th

Time: 12:00-2:30 pm

Cost: $299 per person

Price includes tuition, class materials and meals.

Minimum 3 students / maximum 7

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

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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.

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