Sample Workshop Schedule

Please note that the exact recipes and tasting items may vary by season and ingredient availability. The schedule below is representative of a typical workshop.

10:00 – 10:15 Welcome Coffee and Introduction to French Sauce Fundamentals

We'll begin with an overview of the role sauces play in French cuisine and the key techniques that underpin many classic preparations.

10:15 – 10:45 Mayonnaise & Cold Emulsions

Learn the principles of emulsification while preparing a classic homemade mayonnaise and vinaigrette.

Sample tasting accompaniments may include:

• Seasonal crudités

• Green salad

• Steamed baby potatoes

10:45 – 11:45 Velouté & Sauce Suprême

Discover how to prepare a roux, build a velouté, and transform it into Sauce Suprême—one of the great derivatives of French cuisine.

Sample applications may include:

• Seasonal mushroom velouté (soup)

• Pan-seared chicken breast (approximately ½ breast per person) with Sauce Suprême

11:45 – 12:30 Hollandaise & Warm Emulsions

Master one of the most iconic French sauces while learning the techniques required to create and maintain a stable warm emulsion.

Sample tasting accompaniments may include:

• Seasonal vegetables

• Additional seasonal produce selected by the chef

12:30 – 1:00 Tasting, discussion, and questions

Guests will enjoy the preparations made during the workshop while reviewing the techniques covered throughout the morning.

Throughout the workshop, guests will enjoy coffee, tea, water, and a complimentary glass of Bordeaux dry white wine. Fresh baguette will also be available.

Techniques Covered

• Emulsification

• Vinaigrette preparation

• Homemade mayonnaise

• Roux preparation

• Building a velouté

• Transforming Velouté into a soup

• Creating derivative sauces

• Warm emulsions

• Troubleshooting common sauce problems