Menu: Seared Salmon with Saffron Hollandaise - Salad Vert with Shallot-Dijon Vinaigrette - Pear Soufflé with Honey Crème Anglaise
A good repertoire of sauces adds complexity and depth of flavor to your favorite dishes. In this hands-on class you will learn classic techniques for creating three essential French sauces: hollandaise, vinaigrette and creme Anglaise. You'll enjoy working alongside classmates as you practicve emulsifying sauces and whipping egg whites like a pro for a perfectly risen souffle. Plus, the instructor will share secrets for taking everything from meats to desserts to the next level with sauces.