In the French culinary tradition, there are sauces known as “Mother Sauces” – Tomato Sauce, Béchamel, Velouté, Espagnole, and Hollandaise. Knowing these basic Mother Sauces provide a foundation to experiment and create new sauce and dishes.

In this class, you’ll learn about the Mother Sauces and how you can build on them to expand your culinary potential – perfect for anyone looking to learn some basic cooking skills.

This program is a demonstration only, attendees will not be cooking.

Presented by: Dania Lee Cleveland, JDL staff member and former cook and Sushi Chef with 16 years food service experience