Mastering Sauces

Some sauces are so fundamental and integral to cooking that they’re called “mother sauces” because they form the basis of a whole family of other sauces. Chef Manfred wows in this hands-on, foundational class that lets you show your mother some love.

Menu: Discussion of Mother Sauces and Stocks; Béchamel (cheddar version served on pasta); Veloute (served with poached chicken); Espagnole; Hollandaise and Mayonnaise (served with poached asparagus); Basic Tomato.