Sauce Series: Roux Based Sauces

This menu is excellent for teaching the foundational Mother Sauces and their derivatives! It covers the dairy-based Béchamel, the stock-based Velouté, and introduces a slightly complex Creole sauce (which often starts with a dark roux and the "Holy Trinity"). Here is a description for your Roux-Based Sauces class: 🧈 The Foundation: Mastering Roux-Based Sauces Duration: 2.5 Hours | Focus: Mother Sauces, Roux Consistency, and Derivative Sauces Unlock the heart of classic French and Creole cuisine! This hands-on class is dedicated to mastering the roux—the simple mixture of cooked fat and flour that serves as the essential thickening agent for some of the world's most versatile and comforting sauces. We will focus on two foundational Mother Sauces and transform them into unforgettable dishes: Béchamel & Mornay: Learn the technique for making a smooth, lump-free White Roux and infusing milk to create the rich, creamy Béchamel. We will then elevate this into a cheesy Mornay Sauce—the key to our decadent Lobster Mac 'n' Cheese. Velouté & Sauce Suprême: Discover the principles of the stock-based Velouté using a light, blonde roux. We'll then transform it into the luxurious Sauce Suprême (a Velouté enriched with cream), serving it over tender Chicken. Creole Sauce Principles: Experience how a slightly darker roux, combined with the "Holy Trinity" (onion, celery, bell pepper), forms the base for classic New Orleans dishes, which we'll enjoy with Shrimp. You will leave this class with a deep understanding of roux ratios, temperature control, and the confidence to create endless variations of creamy, perfectly thickened sauces for any dish.