April Sunday School: Mother Sauces
Bleu Duck Kitchen
Bleu Duck Kitchen
Event description
Sunday School: The Five Mother SaucesÂ
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. Â
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Introduction to SaucesÂ
- Overview: What are the mother sauces and why are they important?Â
- Historical Context: Origin of the five mother sauces in French cuisine.Â
- Essential Tools & Ingredients: Stockpots, whisks, roux, stocks, etc.Â
The SaucesÂ
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1. Béchamel Â
- Key Components: Milk, butter, flour (roux)Â
- Demonstration: Making a classic béchamel sauce.Â
- Discussion: Variations like Mornay (cheese sauce) and cream-based derivatives.Â
- Food: Herbed Cheese Sauce and Crab Mac-n-CheeseÂ
2. Velouté Â
- Key Components: Stock (chicken, veal, or fish) and rouxÂ
- Demonstration: Preparing velouté.Â
- Discussion: Derivatives like Sauce Suprême, Normandy Sauce, and Allemande Sauce.Â
- Food: Braised Chicken Thighs with Mushroom VeloutéÂ
3. EspagnoleÂ
- Key Components: Brown stock, brown roux, tomato, and mirepoixÂ
- Demonstration: Building a rich Espagnole sauce.Â
- Discussion: Sauce Bordelaise, Sauce Robert, and other brown sauce derivatives.Â
- Food: Pork Tenderloin with Sauce RobertÂ
4. Sauce Tomat (Tomato Sauce)Â
- Key Components: Tomatoes, stock, aromatics (garlic, onions), and seasoningÂ
- Demonstration: Making a classic French tomato sauce.Â
- Discussion: Marinara and variations like Sauce Creole or Provençal Sauce.Â
- Food: Baked Cod with Puttanesca SauceÂ
5. HollandaiseÂ
- Key Components: Butter, egg yolks, lemon juiceÂ
- Demonstration: Emulsifying hollandaise sauce.Â
- Discussion: Béarnaise and variations like Mousseline or Maltaise.Â
- Food: Roasted Broccoli with Dijon HollandaiseÂ
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