This class will explain in detail three of the Mother Sauces of Classic French Cuisine. You will learn about the building blocks of traditional sauce-making: stock and roux. Learn the difference between white and brown stock; and white, light, and dark roux. From there, Chef Amy will demonstrate how to properly combine and cook the stock, roux, seasonings, and flavorings into two classic mother sauces: Velouté and Tomate. She will also demonstrate a third mother sauce: everyone's favorite, Hollandaise. Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served in three courses. Class discussion will include an exploration of modern updates to these classic sauces. A delicious sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade in this class! This class is Part One of a three-part series. Parts One and Two cover all French Mother Sauces. Part Three covers Modern Saucemaking. All three classes are repeated, switching off, on future schedules. You do not need to take the classes in order. Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, and wheat. One of the recipes includes pork. If the class you want is full, please click and get on the waiting list. We often have cancellations.