Classic Sauces Culinary Course
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Hands-on, technique-focused cooking course for enthusiast cooks.
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Learn to make 6 classic international renowned sauces from Italy, France, Greek, Perú and Argentina.
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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.
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All levels of cooks welcome.
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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
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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.
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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.
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Caramel-ice Cream Sweet and a touch of salt makes for a delicious treat.
Served with Hot Fudge-churros.
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