Saucy: Session 2
Saturday, April 19, 2025
12:00-2:00pm
with Melinda
Put a creative twist on the same old meal plan by learning how to make mother and small sauces from scratch, and understanding how to integrate them into your usual cooking routine. Today’s session (2) will cover espagnole, remoulade, pesto and beurre blanc. (Note: It is not necessary to have taken Session 1 of this course to participate in Session 2.)
Ingredients for this class include eggs, gluten, and dairy.
Ingredients for espagnole typically include a meat-based stock, but can be made vegetarian with advance notice. (ie. Email us after you register.)
Registration for this class will close on Thursday, April 17 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Saturday, April 19, 2025
12:00-2:00pm
with Melinda
Put a creative twist on the same old meal plan by learning how to make mother and small sauces from scratch, and understanding how to integrate them into your usual cooking routine. Today’s session (2) will cover espagnole, remoulade, pesto and beurre blanc. (Note: It is not necessary to have taken Session 1 of this course to participate in Session 2.)
Ingredients for this class include eggs, gluten, and dairy.
Ingredients for espagnole typically include a meat-based stock, but can be made vegetarian with advance notice. (ie. Email us after you register.)
Registration for this class will close on Thursday, April 17 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Saturday, April 19, 2025
12:00-2:00pm
with Melinda
Put a creative twist on the same old meal plan by learning how to make mother and small sauces from scratch, and understanding how to integrate them into your usual cooking routine. Today’s session (2) will cover espagnole, remoulade, pesto and beurre blanc. (Note: It is not necessary to have taken Session 1 of this course to participate in Session 2.)
Ingredients for this class include eggs, gluten, and dairy.
Ingredients for espagnole typically include a meat-based stock, but can be made vegetarian with advance notice. (ie. Email us after you register.)
Registration for this class will close on Thursday, April 17 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.