Session I of Classic Mother Sauces (and one Daughter sauce) - Mother sauces are the building blocks of classic French cuisine and are the sauces used to make other sauces. Daughter sauces start with a Mother sauce and incorporate additional ingredients. Each sauce will be used for a menu item and suggestions for other dishes with be given.

·         Béchamel (with au gratin potatoes) is a rich, creamy, milk-based white sauce starting with a butter and flour roux.

·         Hollandaise (with roasted asparagus) and emulsion of egg yolks suspended in melted butter to create a creamy, rich sauce that is finished with pepper and either white wine vinegar or lemon juice.

·         Béarnaise (Daughter) – (served with beef tenderloin) this Daughter of Hollandaise is infused with white wine, shallots, and tarragon.

·         Velouté – (served with rotisserie chicken) a light, delicate, and velvety sauce made with a roux of butter, flour, and clear stock.