Cooking Class: Mastering the Five Mother Sauces
In this rewarding cooking class, Chef Greg will prepare you to master the five mother sauces, from which most other sauces are created. You'll prepare five potential dishes, and each will explore one of the five mother sauces: stock-based velouté, dairy-based béchamel, herb-infused tomato sauce, beef-based espagnole and egg-based Hollandaise sauce.
By the time you leave class, you'll have a whole new set of recipes in your repertoire and be ready to craft your own delicious sauces for future dishes. Take the first step towards culinary expertise and sign up today!
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Velouté: A Clear, Stock-Based Sauce
May be prepared in class for shrimp Francese with butter
Béchamel: A Dairy-Based White Sauce
May be used to prepare a homemade lasagna
Tomato: A Light Sauce With Herbs
May be used for a Bolognese in the lasagna
Espagnole: A Brown Sauce Made From Roasted Beef Bones
May be used in a beef stroganoff served with farfalle pasta
Hollandaise: An Emulsion of Egg Yolk, Clarified Butter and Lemon Juice
May be used in a zabaglione dessert with Marsala wine
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 15
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsBeginner, Italian, Couples, Fun, Mother's Day, Holiday, Valentine's
Reviews Guests Left For This Experience
Sri
28 Dec 2025
Chef Greg brought an eclectic background and created a very special, individualized experience for my wife’s BDay. Thank you!!
Brooke
02 Sep 2023
Chef Greg was excellent! We had so much fun with him, and he was incredibly informative and entertaining and the food was delicious. Thank you!
Reviews Guests Left For Other Experiences
Donna
13 Mar 2025
Chef Greg was fantastic. We had a great meal with instruction!
Event location: West Palm Beach
Chef travels to your location
Meet your chef
Growing up, Chef Greg fell in love with his mother’s great cooking and quickly began pursuing his own culinary career. After culinary school, he spent the next 25 years working in restaurants all across the world, including a stint at the prestigious Le Bel Age hotel in Hollywood. He’s amassed an expansive knowledge of cooking fundamentals, including chemistry and knife skills, and specializes in Italian and Mediterranean food.
