Hollandaise

Hollandaise is the most tricky of all five French Mother Sauces. Many things can go wrong when making this sauce; whether your emulsification breaks, the eggs start to curdle, etc. Don’t allow this sauce to frighten and intimidate you. Let Chef Valerie help you understand the basic principles of hollandaise, and discover it really isn’t that scary. Learn this sauce two ways, traditional and short-cut.

Be sure to attend all five of the mother sauce series with Chef Valerie! They are Béchamel, Espagnole, Tomato, Veloute, and Hollandaise.

Adult $27

Veloute

It is one of the five Mother sauces, but, what is sauce veloute? It begins with a roux and stock. Once created, you put your own spin on it and create many other dishes like Sauce Vin Blanc, Sauce Allemande and Sauce Supreme, to name a few.

Be sure to attend all five of the mother sauce series with Chef Valerie! They are Béchamel, Espagnole, Tomato, Veloute, and Hollandaise.

Adult $26

Tomato

Great over chicken and also in pastas, and dating to the 1790’s, this mother tomato sauce can be French or Italian. French style typically uses little garlic and no oregano or basil. While the Italian style does.

Mother tomato sauce usually isn’t vegetarian, but it is easy to make it so!

Come to this session with Chef Valerie and discover this versatile foundation sauce used in so many dishes. It will become one of your favorites!

Be sure to attend all five of the mother sauce series with Chef Valerie! They are Béchamel, Espagnole, Tomato, Veloute, and Hollandaise.

Adult $26

Espagnole

Espagnole (pronounced as the Spanish: español) is a brown sauce and one of the five mother sauces of classical cuisine. It can become a flavorful sauce called demi-glace, which is traditionally served with red meats, among other delicious dishes.

Espagnole is made with brown stock and includes additional ingredients such as tomato and diced veggies. These create a LOT of flavor and aroma in the sauce.

Join Chef Valerie and explore this mother sauce and see just what culinary wonders it can go on to become.

Be sure to attend all five of the mother sauce series with Chef Valerie! They are Béchamel, Espagnole, Tomato, Veloute, and Hollandaise.

Adult $26

Béchamel

Some legends attribute béchamel to Louis de Béchamel, a financier who was chief steward to King Louis XIV of France. Others claim that arrived in France from Italy in 1533. The first named béchamel sauce appears in The Modern Cook written in 1733.

Any way you look at it, béchamel is truly a mother of sauces. Once you master it, the door to great dishes opens. From it, make cream soups, macaroni and cheese, alfredo, sausage gravy…the list is nearly endless.

Join Chef Valerie in mastering this mother sauce and how it can easily become so much more.

Be sure to attend all five of the mother sauce series with Chef Valerie! They are Béchamel, Espagnole, Tomato, Veloute, and Hollandaise.