There are five basic sauces on which pretty much all other sauces are based. These five sauces are called the "mother sauces“. I will teach you how to make all five of the mother sauces, as well as how to extend them into further sauces as well. You will walk out of this class not just with 5 recipes, but more like 30! Take your cooking to the next level, and plan this class today! You can choose one class or learn all of them.  Starting January 13th at 6pm and every Sunday to follow. $75 per class or $300 for the series Why take a sauce making class? The simple fact is that good food becomes great food when accompanied by a well made sauce! If you want to take your food to the next level, sauce making skills are mandatory.  Plus each class you will have a family styled dinner with all  you made. Week One: Brown (demi-glace) or Espagnole - sauces that are brown stock-based, such as brown sauces. Common sauces in this group include Bordelaise, Chasseur, Chateaubriand, Diable, Diane, Estragon, Lyonnaise, Madère, Madeira, Moscovite, Mushroom, Piquante, Porto, Robert, Romaine, Tarragon, and Zingara. Week Two: Velouté - sauces that are made with white stock and roux. Common sauces in this group include, Allemande, Ravigote, Suprème, and White Bordelaise. Week Three:  Béchamel - sauces that are made with milk and pale roux. Common sauces in this group include Crème, Mornay and Soubise. Week Four: Red or Tomato Sauces - tomato based sauces. Common sauces in this category include Spaghetti sauce, Marinara sauce and a wide variety of tomato sauces.  Week Five: Emulsions - sauces that are emulsified such as Hollandaise or Mayonnaise.