The Five French Mother Sauces: Hands-On Class

Join Chef Paul Brown for a hands-on culinary workshop exploring the five classic French mother sauces: béchamel, hollandaise, velouté, espagnole, and tomate. Working in teams of two, students will learn the technical foundations of each sauce and then build several of their classic “daughter” sauces while preparing traditional savory pairings.

Along the way, Chef Paul will guide you through the essential methods, textures, and flavor-building techniques that make these sauces the backbone of classical cuisine. After cooking, you’ll enjoy each sauce served with its delicious accompanying dish.

Menu:

• Béchamel – Cauliflower & broccoli au gratin

• Hollandaise – Sauce Béarnaise over grilled asparagus

• Velouté – Sauce Suprême with porcini mushrooms & herb-roasted pork loin

• Espagnole – Sauce Robert with roasted tenderloin of beef

• Tomate – Polenta with fontina and sauce tomate

Techniques Learned:

• Building the five French mother sauces

• Understanding roux and thickening methods

• Emulsifying warm sauces

• Creating classic daughter sauces

• Balancing richness, acidity, and seasoning

• Proper sauce consistency, texture, and finishing

• Pairing sauces with proteins and vegetables

Please note: this class is not compatible with gluten or dairy allergies.