Fundamentals of Cooking: Mother Sauces

Tired of falling victim to cans and jars when the recipe calls for [insert name of delicious and intimidating sounding sauce here]? Why not learn some of the fundamentals that every chef must master in the kitchen, like making your own variety of sauces from scratch!?

Join Chef Gill from his New Jersey home as he teaches you how to master the technique to making three different mother sauces: Bechemel, Hollandaise, and Veloute. But, wait that's not it! Learn to pair each sauce with a delicious recipe to enjoy at the end of class (or save as leftovers)! In two hours you'll have made two sauces, Baked Pasta with Ham and Spinach, Poached Eggs Florentine, and Braised Chicken and Leeks. And if that's too much food to make at once for your household, make whichever recipes you want along with Chef Gill. You can always practice the other recipes on your own at a later time.

You will receive an email with the equipment and ingredients list. However, the main ingredients required to cook along with the chef include: milk, unsalted butter, all purpose flour, garlic powder, nutmeg, cayenne pepper, salt, pepper, rosemary, leek, eggs, english muffins, lemon juice, chicken stock, white wine, penne pasta, ham, chicken thighs, spinach, and parmesan cheese.

Prepare your mis-en-place, by measuring out your ingredients, ahead of the session and let’s get cooking together!