The French Technique: Art of Sauces (Week 2: Velouté)

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 two of The Art of Sauces with a short discussion about the different types of veloutés. Students create a basic sauce with roux and chicken stock, then build from there. By adding cream, we’ll create classic sauce supreme. Our goal is to create the experience from start to finish—and enjoy the results!

We’ll plate this dish with chicken, rice pilaf, and a vegetable, giving us a chance to practice our plate presentation skills. 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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