Stocks and Sauces
Start: Monday, November 12, 2012
Richmond , VA 23233
Sauces are known as the cornerstone of culinary preparation, and they start with a quality stock. Learn the principles of making high quality stocks from scratch in this two-night core course. We will prepare basic brown sauce, bechamel sauce, veloute sauce, and an emulsified sauce. You will then learn to create other sauces from these basic sauces. You will be amazed at the variety of stocks and sauces that you can easily make at home and modify to your own tastes. Note: CAP Core. Prerequisite: Tools of the Trade: Culinary Arts.