Classic French Sauces

A truly great sauce will enhance the ingredients in a dish and make a meal memorable. In this class, John Cumming, chef-instructor at the International Culinary Center in NYC, will guide you through the process of making Béchamel, Hollandaise, Mayonnaise, and Velouté, four sauces that are at the foundation of French cooking. The Béchamel will be turned into mac & cheese, the Hollandaise on asparagus, and the Velouté with chicken. Come hungry. The tricks and techniques you’ll learn in this class will help you become a more confident cook overall.