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5 Mother Sauces & Their Uses

Friday, September 23

We have had several requests for this class so Chef Dave is here to please.

He will be making the 5 foundation sauces for your favorite accompaniment sauces for pasta, steak, shrimp, eggs and chicken.

Bechamel will be turned into Mornay sauce served over pasta

Espognole will be turned into Rober Sauce served with Steak

Tomato Sauce will be turned into Creole sauce with Shrimp

Hollandiase will be made to be used over Poached Eggs

Velote will be made into Supreme sauce served over chicken

Light Participation

A glass of wine will be served with this meal.


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Date and time
Friday, September 23
6:00pm -
The Joyful Gourmet
542 N Milwaukee Ave.
Libertyville, IL 60048
Cancellation Policy

If you cannot make your reservation, we do encourage you to attempt to find someone that would enjoy attending. We can only issue a credit for you to attend a future event (6 month expiration). Within 72 hours we are not able to offer a credit as we’ve already incurred food and help costs.

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