In this 5-part series Chef Jessica will share the techniques you’ll need to master the Five Mother Sauces every cook should know. They are referred to as “Mother Sauces” because each is the root of its own unique family of sauces. Comprised of a few simple ingredients you will learn that these basic building blocks serve as the starting point for a slew of so many other culinary classics. The topic may seem intimidating but be assured…“it’s all gravy“.… this series will nurture your kitchen confidence.
Week 2 – Tuesday, July 18th we will explore Velouté sauce. The term velouté is from the French adjective meaning velvet. Chef will build on last week’s class and further explore making roux. We will also create our own fish stock to use for the development of the Velouté sauce. Finally we will poach fish and make the famous dish Fish Normandy which will be served with assorted steamed vegetables.