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
Reservations can be changed or cancelled for full refund up to 5 days prior to the event date. At 5 days we can only refund 50%, or move your reservation to an already scheduled event that has availability.

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Tuesday : 10:00am-9:00pm

Wednesday: 10:00am-5:00pm

Thursday: 10:00am-9:00pm

Friday: 10:00am-9:00pm

Saturday: 10:00am-9:00pm

Sunday: Closed

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