Cooking Class: Demystifying the Mother Sauces

Discover the fundamental mother sauces of French cuisine in this four-course class. 

In this hands-on class with Chef Mike, you'll master four French mother sauces paired perfectly with traditional dishes. Chef Mike will begin with a creamy and tangy hollandaise over grilled asparagus and lemon. Next, you'll make an irresistible velouté to use with a crisp chicken pie, followed by a decadent béchamel to use in triple-cheese macaroni and cheese with toasted panko. For your last mother sauce, you'll learn to prepare a thick tomato sauce served with crispy zucchini fries. 

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Hollandaise

With grilled asparagus and lemon

Velouté

With chicken puff pastry pie

Béchamel

With panko-topped macaroni and cheese

Tomato

With zucchini fries