A good sauce can take an everyday dish and make it extraordinary — and it doesn’t have to be overly complicated or time-consuming. Chef Tiago will offer a primer on navigating the world of sauces by showcasing three unique and versatile takes. Learn to make a flawless creamy hollandaise, light and buttery beurre blanc, and smoky, spicy romesco. He’ll pair each sauce with poached salmon and speak to adaptations — all three sauces can be fortified by adding herbs and spices. Once you learn the basic formula, it’s easy to modify these sauces to pair with different flavors!
With seafood, dairy and eggs.
About the instructor: Tiago graduated from the Culinary Institute of America in 2014. After graduation, he honed his skills as a lead sauté cook for a fine dining establishment. He has been teaching cooking classes for the last three years, and has found teaching to be one of the most gratifying experiences of his life. Tiago is also a wine enthusiast and a certified sommelier.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Thursday, November 12, 4:00 - 5:00 pmRegister for class