The five mother sauces, and the architecture underneath them
2.5 hours · from $250 per person · Your home or villa, San Juan metro · minimum 4 guests
Sauce is perhaps the most powerful tool a cook has for transforming any dish. In this class, you will learn how to prepare and employ the five “mother sauces” and their variations.
Every sauce is predicated on the five classical mother sauces and engages food with balance, texture, aroma, richness, and contrast. In this class, Chef Spenny will break down the mother sauces (béchamel, velouté, espagnole, tomato, and hollandaise) and impart the techniques and principles that make each one work.,Rather than simply following recipes, you’ll learn to recognize the architecture of a sauce: how a roux thickens, how reductions concentrate flavor, how emulsions are created and broken, and how stock, dairy, butter, acid, aromatics, and seasoning work together. You will not only become familiar with how a few simple changes can transform a basic sauce into something entirely different, you will also learn how to choose the right sauce for a particular dish.,No discussion of sauce would be complete without an emulsion and, as such, this class will also touch on mayonnaise and its relatives, exploring what makes an emulsion stable, how to rescue a broken one, and why the same principles appear in sauces ranging from aioli to hollandaise.,By the end of this class, you will have a deeper understanding of the culinary arts and get to keep a signature sauce you have prepared yourself!
Book online, or call and WhatsApp +1 787-226-9049.