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April Sunday School: Mother Sauces

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Sun, Apr 20 2025, 2pm - 4pm CDT

Event description

Sunday School: The Five Mother Sauces 

Light appetizers will be offered

Objective: By the end of the class, students will have a thorough understanding of the five mother sauces, their significance in classical French cuisine, and the skills to prepare each sauce from scratch.  
 
Introduction to Sauces 

  • Overview: What are the mother sauces and why are they important? 
  • Historical Context: Origin of the five mother sauces in French cuisine. 
  • Essential Tools & Ingredients: Stockpots, whisks, roux, stocks, etc. 

The Sauces 
 
1. Béchamel  

  • Key Components: Milk, butter, flour (roux) 
  • Demonstration: Making a classic béchamel sauce. 
  • Discussion: Variations like Mornay (cheese sauce) and cream-based derivatives. 
  • Food: Herbed Cheese Sauce and Crab Mac-n-Cheese 

2. Velouté  

  • Key Components: Stock (chicken, veal, or fish) and roux 
  • Demonstration: Preparing velouté. 
  • Discussion: Derivatives like Sauce Suprême, Normandy Sauce, and Allemande Sauce. 
  • Food: Braised Chicken Thighs with Mushroom Velouté 

3. Espagnole 

  • Key Components: Brown stock, brown roux, tomato, and mirepoix 
  • Demonstration: Building a rich Espagnole sauce. 
  • Discussion: Sauce Bordelaise, Sauce Robert, and other brown sauce derivatives. 
  • Food: Pork Tenderloin with Sauce Robert 

4. Sauce Tomat (Tomato Sauce) 

  • Key Components: Tomatoes, stock, aromatics (garlic, onions), and seasoning 
  • Demonstration: Making a classic French tomato sauce. 
  • Discussion: Marinara and variations like Sauce Creole or Provençal Sauce. 
  • Food: Baked Cod with Puttanesca Sauce 

5. Hollandaise 

  • Key Components: Butter, egg yolks, lemon juice 
  • Demonstration: Emulsifying hollandaise sauce. 
  • Discussion: Béarnaise and variations like Mousseline or Maltaise. 
  • Food: Roasted Broccoli with Dijon Hollandaise 
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