When you have a good stock, you have a good sauce. When you have a good sauce, it elevates your dish to another level. Knowing the 5 basic ‘Mother’ Sauces’ is as helpful to the food lover as it is to the professional Chef. Your experience begins by Chef Chris demonstrating how to make five mother sauces: Béchamel, Tomato, Brown sauce (sauce Espagnole), Velouté and Hollandaise. You will also learn to make a classic Beurre Blanc and Mayonnaise; two additional sauces that Chef Chris believes are a must in every kitchen. Once you’ve mastered the key processes, we will experiment with flavors for endless sauce variations that will make your cooking unique. Chef Chris will also show you how to keep your sauces from splitting and how to salvage them if they do.