The French Technique: Art of Sauces (Week 3: Cream Sauce)

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 three of The Art of Sauces with Cream sauces can be challenging because milk or cream, which forms the base of the sauce, can break down if too much heat is applied. We’ll learn the proper techniques for making béchamel, then add cheese to make a cheese sauce, which can be spiced up in any number of ways.

For class, we’ll make mac and cheese and create several garnishes for a mac and cheese bar.

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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