Mastering French Sauces
Sunday, December 7 · 6:30-9:30pm
Stephen F Austin State University - Kitchen Lab
1936 North Street
Nacogdoches, TX 75962
It’s all about the sauce! In French cuisine, proteins are mainly seasoned simply, using fresh ground pepper and coarse sea salt. However, the sauce brings the flavor magic to the plate, bringing any meat or fish to life.
In the sauce class students will learn mother sauce techniques - hot and cold emulsions, roux, reductions, purées and caramelizations.
Mayonnaise
Vinaigrette
Hollandaise/Bernaise
Béchamel
Sauce brune aux champignons (brown sauce, with mushrooms)
Tomato sauce
Red wine reduction
Caramel à l’orange
For ages 13 & up. Each attendee must purchase a ticket.
Price: $125