In this French sauce making class, the sauces are the stars. We will prepare simple meat, fish and vegetable dishes to accompany our sauces. Learn to make a stock – the essential base for any good sauce. We will also teach you how to clarify butter as well as variations of sauces to enlarge your sauce-making library.
Of course, as usual, everything will be fresh and in-season, so the accompanying recipes will vary based on what is available.