Introduction

During this class, you’ll learn to master the five mother sauces of French cuisine—each essential for creating memorable dishes. You’ll start with Hollandaise, a rich, buttery sauce that’s perfect for dishes like Eggs Benedict. Next, you’ll make Béchamel, a creamy sauce often used in lasagna. Then, you’ll try Tomato sauce, which is bright and works well in lots of recipes, and Espagnole, a hearty sauce that’s the base for many more complex sauces. Finally, you’ll make Velouté, a light sauce made with stock and a simple mix of flour and butter. You’ll also learn to make stable sauces like mayonnaise, vinaigrette, and beurre blanc. By the end, you’ll know how to add these classic sauces to your cooking with confidence.