Sauces 101

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Sauces 101

A sauce is a flavorful liquid that is most often thickened and used to season, flavor or enhance the food that it is served with. It should create interest and stimulate the appetite by adding moisture, flavor and a rich appearance to the dish. In this class we will build these sauces and use them on these foods…

Building a Roux
Not a sauce, but a component of sauce making. A roux is a thickening agent used by chefs and home cooks to tighten up a soup, sauce or gravy. One of the fundamental tools in sauce and soup making. We will also talk briefly about other thickening agents. Not real exciting, but a tool you will use for the rest of your life.

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Pan Seared Free Range Chicken with Hunters Sauce
Hunters Sauce or Sauce Chasseur is a delightful combination of a brown sauce and a tomato sauce with wine and other seasonings. This is a pan sauce using the technique of deglazing. It is great with most white meats including game birds and veal.

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Grilled Quail with Jalapeno Plum Sauce
This sauce is made from fresh plums, red onion, garlic jalapeno, soy sauce , honey, fresh citrus and even a bit of honey. It is a wonderful sauce for basting white meats on the grill or as a dipping sauce for fried spring rolls.

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Bacon wrapped Shrimp with Hollandaise Sauce
This sauce is one of the “Classics” and can be mastered in a short time. From the basic Hollandaise we will make a Béarnaise and a Choron Sauce. With this knowledge you’ll be making Eggs Benedict tomorrow. The shrimp are thrown in for good flavor!