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Basics of Sauce Making - #1 Stock
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Location: Meeting Room
Type: Cooking Class
Production of a quality stock is essential in the preparation of a quality sauce. Sample a variety of stocks including beef, chicken and vegetable in natural, canned, boxed and reconstituted-from-base form.
The function and processes of making roux, slurries, whitewash and liaisons will be shown.
This is the first of a four-part series.
White Sauces - Veloute and Bechamel will be on Wednesday, October 1st.
Brown Sauce - Espangnole, Demi-glace will be on Wednesday, October 8th.
Egg-based Sauces - Hollandaise, Bearnaise will be on Wednesday, October 15th.
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Wednesday, September 24, 2014 6:00 PM - 8:00 PM
| Start Time |
Max Participants |
Register |
| 6:00 PM |
22 (21 remaining) |
closed |
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