SAUCE MAKING WORKSHOP
Learn 4 of the 5 mother sauces and > 15 daughter sauces over two 8-hour days!
Price: 696€ (116€ tax included)
When: On the first Tuesday & Wednesday of each month, starting in March 2026
Duration: Takes place over two days; participants must sign up for both days.
Participants: Up to 6 participants
Taught in: English
Included: Printed recipe cards, aprons, all equipment; wine-paired lunch each day.
Contact us for more information or to inquire about a 1-2 day private option!
Daily, from 9 am - 5 pm:
Day One:
Welcome Coffee & Pastries – Start the day with a warm welcome and light bites.
Curriculum Overview – Discover what you’ll be cooking over the next two days.
Chicken Stock & Sauces – Make a rich chicken stock together and learn the essentials of Béchamel sauce, then create your own.
Lunch: Croque Monsieur/Madame – Enjoy a freshly prepared lunch with salad, cheese, and drinks.
Béchamel Derivatives – Explore Mornay, Dijonnaise, Aurora, Soubise, and Crème sauces.
Tomato Sauce & Stock Prep – Cook a flavorful tomato sauce and strain your chicken stock for future use.
Wrap-Up – Finish the tomato sauce, clean up, and review the day’s techniques.
Day Two
Coffee & Pastries – Start the day with pastries and a review of previous recipes.
Velouté Sauce & Derivatives – Learn Velouté, then prepare it yourself and explore Suprême, Chasseur, Poulette, Dijonnaise, Aurora, and Hungarian sauces.
Tomato Sauce Derivatives – Elevate your tomato base into Marinara, Arrabiata, Puttanesca, and Provençal sauces.
Lunch – Sautéed chicken and pasta served with a variety of sauces, salad, cheese, and drinks.
Hollandaise Sauce & Derivatives – Watch a demonstration, create your own in pairs, and explore Béarnaise, Choron, and Maltaise sauces.
Farewell Toast – Celebrate your culinary achievements with a glass of Crémant and a tasting of your sauces, paired with snacks.