The Art of Sauces: Week 5: Butter Sauces

Join Chef Douglas J. Weber, CEC, an honors graduate of The Culinary Institute of America, for a series of courses introducing you to the world of sauces. Weber leads students through a classic approach to sauce making, starting with the five classic French “mother sauces” which form the basis of hundreds of variations, and building from there with a hands-on approach. You’ll practice thickening methods including roux, slurries, purees, emulsions, and reductions.

We kick off week five of The Art of Sauces with Butter sauces. Butter sauces, thickened through emulsion, have a reputation for being tricky. You’ll gain the skills and confidence to create your own hollandaise from scratch, then sample it with eggs benedict. We’ll modify the hollandaise into bearnaise and taste that with grilled salmon. Chef Weber will also demonstrate how to make classic beurre blanc. Includes wine service.

We recommend you register for the complete series, but it’s not required.

• You will be standing, cooking, and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back.
• If you need to cancel your class booking, you can do so up to 48 hours before the class to receive a refund or class credit.

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