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.

Menu:

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