Sauce Like a Pro - Spring and Summer

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

Sauce Like a Pro - Spring and Summer

from 55.00

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 the spring & summer version of this class, the focus is on sauces that don’t need to be cooked (maybe a bit of grilling) and are great with meats, veggies, fruit, pizza, etc. The sauces are from around the world but fit easily into everyday meals.

In this class, you will learn how to make 5 different sauces with ideas for variations. We’ll use the sauces to create a variety of small plates that will make a light meal.

Golden Romesco - a rustic sauce from Catalonia made from tomatoes and peppers and thickened with almonds. Great with variety of vegetables, chicken and seafood. Classically this sauce is red but ours will be golden.
Chimichurri - an Argentinean herb sauce served with grilled steak - so good that it is worth making just for that! But why stop there? Try it on grilled potato salad, eggplant, clams, grains, and I think it is particularly delicious with roasted carrots.
Stir-Fry Sauce -Perfect for a spur of the moment stir-fry and so much better than something from a jar. This sauce keeps for 2 months in the refrigerator if you don’t use in the first 2 weeks. Great for veggies, chicken, meat, fish, and tofu.
Pesto - The orignial - Basil, pine nuts, olive oil, garlic and bit of Parmesan. However this is not the only way to go. Try it with arugula, carrots, or even broccoli. Almonds, pistachios, pumkin seeds and more will all work. Instead of or in addition to garlic, try some sun-dried tomatoes or charred lemons. Cheese can be optional. Thin your pesto to make a salad dressing, add it to your soup to make Pistou, use on pasta or pizza! Create something wonderful!
Berry Compote - Great for summer dessert. Use summer berries whole instead of pureed to make this sauce for grilled fruit and cake kebab, yogurt or with meringues

*** Sign up by May 12 to secure your spot. ***

Instructor - Linda Lewis Elbert
Duration - 2 hours
Class Categories - Hands On; Adults Only; Make and Eat

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