November 7, 2019 5:30 pm Sauce Like a Pro 1 - Pan Sauces

Copy of Copy of Flaming sauce (flambé)
Copy of Copy of Flaming sauce (flambé)

November 7, 2019 5:30 pm Sauce Like a Pro 1 - Pan Sauces


Pan sauces, mother sauces, salad dressings, dipping sauces, dessert sauces… there is a world of sauces out there that you can use to enliven meats, vegetables, and desserts. Sauce are a quick way to liven up everyday cooking. In this class, the fond (brown bits) left in a pan after cooking a meat or fish is the critical component in making the sauce. Learn to the basic techniques for making a pan sauce and how to flavor your sauces for meat, fish and chicken. You will learn to create a few classic sauces, then learn how to create your own flavor combinations. We will also cover making a gravy and jus, which are pan sauces using dripping from roasted meats.


Lemon Caper Pan Sauce for Chicken or Fish

Pomegranate Thyme Sauce for Lamb

Red Wine and Mushroom Sauce for Steak

Roasted Chicken - Gravy and Jus (principles in working with a roasted chicken will transfer to roasted meats in general)

We will add a salad and vegetables to accompany tastes of the various dishes and the sauces to make a light meal.

*** Sign up by November 5 to secure your spot. ***

Instructor - Linda Lewis Elbert
Duration -3 hours
Class Categories - Hands On; Adults Only; Make and Eat

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