The sauces you will learn to make in this class are not just for special-occasion dishes you’ll prepare once a year. Relying on pantry ingredients and reflecting the contemporary cook’s lifestyle, they are meant to easily take a grilled meat or poached fish from simple to superlative with a pan reduction, beurre blanc, pesto, or creme anglaise.
You will master these techniques by making:
Balsamic reduction served with Spinach Salad
Beurre Blanc-served with Pan Seared Salmon
Poached Cinnamon Apples Vanilla Creme Anglaise.
Bookings are closed for this event.