Session II of Classic Mother Sauces (and two Daughter sauces) - Mother sauces are the building blocks of classic French cuisine and 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.

·         Espagnole – (served with egg noodles and mushrooms) a rich brown sauce made from a browned roux enhanced with mirepoix (diced celery, carrot, and onion), pureed tomato, bone broth, and bouquet garni (tied bundle of fresh herbs, traditionally parsley, thyme, and bay leaf)

·         Demi-glace (Daughter) – (served with steak and bleu cheese) this Daughter of Espagnole features slowly reduced bone stock and red wine

·         Sauc Tomat – French tomato sauce (served with crostini for dipping) seasoned with carrots, onions, pork fat and stock, and herbs.

·         Bolognese (Daughter) – (prepared with Italian sausage and served with cheese ravioli) this Daughter of Sauc Tomat features mirepoix (diced celery, carrot, and onion), and minced beef or pork.