The The French Technique: Art of Sauces (Week 5: Butter Sauces)

Join Chef Douglas J. Weber, CEC, an honors graduate of The Culinary Institute of America, for Week Five of The Art of Sauces, where we explore the rich, velvety world of butter sauces. Known for their elegance and technical precision, these emulsified sauces elevate even the simplest ingredients into something extraordinary.

In this hands-on session, Chef Weber will guide you through the delicate process of creating smooth, stable emulsions—transforming butter, egg yolks, and acid into luxurious sauces with balance and finesse. You’ll start by preparing hollandaise sauce from scratch and enjoy it paired with eggs benedict. From there, you’ll modify your base into a classic béarnaise, served with grilled salmon for a savory, aromatic finish. Chef Weber will also demonstrate how to create beurre blanc, a silky white wine butter sauce that’s as versatile as it is refined.

Throughout the evening, you’ll learn how to control temperature and timing to achieve consistency, how to adjust seasoning for brightness, and how to apply these methods to your own cooking at home.

Menu:
· Eggs Benedict with Hollandaise Sauce
· Grilled Salmon with Béarnaise Sauce
· Classic Beurre Blanc Demonstration
· Wine Service Included

What You’ll Learn:
· The science and technique behind emulsification
· How to prepare and stabilize butter-based sauces
· How to adapt classic sauces into flavorful variations
· Plating and pairing for balance and presentation

While each session in The Art of Sauces can be taken individually, enrolling in the full six-week series offers a comprehensive foundation in the five French “mother sauces” and their modern applications.

What to Expect:
Participants will stand, cook, and plate for most of the class. 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 the option to reschedule or receive a full refund.

Questions?
Email or call 614-287-5126.

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• 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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