The French Technique: Art of Sauces (Week 1: Espagnole)

Step into the foundation of classic French cuisine with Chef Douglas J. Weber, CEC, an honors graduate of The Culinary Institute of America, as he guides you through the essential techniques of sauce making in The Art of Sauces—a six-week exploration of flavor, balance, and craft.

Week one begins with Espagnole, or brown sauce, one of the five French “mother sauces” from which countless others are derived. This deeply flavored sauce forms the base of many timeless dishes, known for its rich, velvety texture and layers of roasted, caramelized notes.

Chef Weber will begin with a brief lecture and demonstration on roasting bones and vegetables to develop a full-bodied stock, then show you how to simmer and thicken it using a traditional roux. You’ll learn how to control consistency, balance seasoning, and understand the transformation that happens as simple ingredients evolve into a complex, elegant sauce.

The lecture will set the stage for the entire series, providing a framework of techniques and principles that you’ll apply in future classes. Each session builds on the last—helping you progress from understanding to mastery. In this first class, you’ll not only hear about the art of sauces from a seasoned expert, but you’ll also get hands-on experience applying those techniques to create a complete dish: Beef Stroganoff with Spaetzle and Sauce Smitane, served with a glass of wine to toast the beginning of your culinary journey.

By the end of this class, you’ll understand the artistry behind a well-made sauce and gain the confidence to recreate these methods in your own kitchen. The skills you learn here will become the foundation for all your future cooking—turning everyday meals into restaurant-quality dishes.

What You’ll Learn:
· How to roast bones and vegetables for rich, flavorful stock
· How to create and work with a roux for thickening
· How to build and balance flavors in a classic brown sauce
· How to apply these techniques to a complete entrée

Menu:
· Beef Stroganoff with Spaetzle and Sauce Smitane
· Wine Service Included

About the Series:
This class is the first in The Art of Sauces, a six-week culinary series exploring the foundations of sauce making through the five French mother sauces and their modern interpretations. While each class can be taken individually, participating in the full series provides a complete understanding of sauce theory, structure, and execution.

What to Expect:
Participants will stand, cook, and plate throughout the session. Please wear comfortable, closed-toe shoes and tie back long hair. Aprons are provided.

Cancellation Policy:
Cancel up to 48 hours before class to receive a refund or credit. If The Mix must cancel, participants will be notified and offered a reschedule or full refund.

Questions?
Email or call 614-287-5126.

Learn more and explore upcoming classes at .

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