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The 5 "Mother Sauces" Cooking Class
February 20, 2012 (Mon)
from 6:30 PM - 9:00 PM
Milwaukee, Wisconsin
Cost: $16.00
Event ID #405184
ALL sauces are derived from 5 basic sauces called THE MOTHER SAUCES. Professional Chef A.J. Dixon demonstrates how to make the 5 sauces and you will taste dishes made with each sauce: 1) BECHAMEL Sauce - white sauce used in Fettuccine Alfredo and with cheese added called Mornay sauce like in Crab Mornay; 2) HOLLANDAISE Sauce - egg yolk, butter & lemon juice sauce in Eggs Benedict; 3) TOMATO Sauce - the base for all tomato and barbeque sauces like Marinara and Spaghetti sauce; 4) VELOUTE Sauce - "Blonde" sauce used in fish and veal dishes and 5) ESPAGNOLE Sauce - Traditional "Brown" sauce from rich meat stock like Bordelais, Lyonnaise and Chateaubriand. Handouts include "How-Tos" for each sauce, recipes and tips for making sauces. Snacks, coffee, herbal teas and raffle prizes included in cost.
Event Details
Food
Tags:
Food
Cooking Demonstration
ALL sauces are derived from 5 basic sauces called THE MOTHER SAUCES. Professional Chef A.J. Dixon demonstrates how to make the 5 sauces and you will taste dishes made with each sauce: 1) BECHAMEL Sauce - white sauce used in Fettuccine Alfredo and with cheese added called Mornay sauce like in Crab Mornay; 2) HOLLANDAISE Sauce - egg yolk, butter & lemon juice sauce in Eggs Benedict; 3) TOMATO Sauce - the base for all tomato and barbeque sauces like Marinara and Spaghetti sauce; 4) VELOUTE Sauce - "Blonde" sauce used in fish and veal dishes and 5) ESPAGNOLE Sauce - Traditional "Brown" sauce from rich meat stock like Bordelais, Lyonnaise and Chateaubriand. Handouts include "How-Tos" for each sauce, recipes and tips for making sauces. Snacks, coffee, herbal teas and raffle prizes included in cost.
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Where?
Bay View Community Center
1320 E. Oklahoma AvenueMilwaukee, Wisconsin 53207
414-482-1000
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