Work with Chef Jesse Riley, instructor in the culinary program at NYC Tech (CUNY), to understand the classic French sauces. We will use these techniques to make a delicious dinner we will all share. Stock will be turned into Veloute for mini chicken pot pies. We will make Béchamel for New England clam chowder and into Mornay for mac and cheese. We will make Mayonnaise to eat with a BLLT salad, and Hollandaise for green beans.
You will learn how to make two sauces for pan seared steak: Espagnole and Béarnaise. For Dessert, we will make a Caramel for oranges and serve it with Crème Anglaise.