Learn the secrets to making the five sauces that serve as the foundation of French cooking in this insightful cooking class. Any home chef looking to upgrade their cooking skills and recipes will benefit from this lesson as expert Chef Greg provides in-depth culinary instruction and useful tips and techniques.
You will begin the class by learning how to make rich, velvety stock-based velouté, which can pair well with white meats and shrimps. Next, Chef Greg will guide you through a creamy béchamel sauce recipe, which is known to enhance authentic lasagna. Third, craft a tomato sauce flavored with herbs that is the perfect base for a Bolognese. An espagnole is a hearty sauce to pair with red meats. The final sauce is a Hollandaise, which is versatile for dishes like sandwiches and desserts.
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
Chef Greg is a professional head chef and consultant for over 25 years. He was trained in Dublin and has worked in multiple prestigious culinary establishments over his career. He has so much experience and skill to share with his guests.
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.