Elevate Your Flavor
Consider this: stocks and sauces are what distinguish the home cooked from the restaurant meal – and they can make or break your dish. In fact, stocks and sauces form the base flavor component for many dishes, making it an essential kitchen skill, not to mention the hallmark of a great chef. Learn the fundamentals behind creating each type of classic stock, while preparing some classic soups. Then master the “mother” sauces – from Tomato to Bechamel – not to mention, how to elevate the flavor profile of any dish you make!
Menu
- Chicken Stock
- Vegetable Stock
- Beef Stock
- Fish Stock
- Matzoh Ball Soup
- Creamy Leak Soup
- Hollondaise Sauce
- Bechamel Sauce
- Veloute Sauce
- Tomato Sauce
- Espagnol Sauce
