Bechamel. Veloute. Espgnole. Tomato. Hollandaise.
Whether it’s glazed over a steak, spooned over fresh pasta, or mixed into a soup—we’ve all had a taste of the French mother sauces. The right sauce can elevate any dish—providing textural contrast, balancing flavors, or adding extra seasoning. Master each of the five mother sauces and you’ll have the building blocks to make countless other delicious dishes. Students will take home recipes and all food made in this hands-on cooking series.
Class 2. Veloute - A veloute sauce features a white stock thickened with a blond roux, resulting in a velvety, smooth texture. While the most common type of velouté uses chicken stock as a base, you can make it with fish stock or veal stock, depending on the protein in your final dish. Learn how to make this staple sauce then how to transform it into more complex sauces.
This class is part of a 5-class series. Classes are $75 each or $325 for the complete series.