Week 3 – Basics of Sauce Making
What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it?  Knowing the basics of sauce making is like having a secret power.  Sauces can transform any dish to restaurant quality in minutes!  In this week’s class, with Chef Hend Yahya, you will not only learn the basics of sauce making but build on them for limitless variations! The menu will include:

• Béchamel Baked Pasta
• Meatballs in Savory Tomato Sauce
• Panzanella Salad with Vinaigrette
• Sabayon Fruit Cups