New! French culinary techniques identify five foundational sauces. In this hands-on cooking class, prepare and taste classic and contemporary sauces such as dark roux, béarnaise, butter and cream reductions, and discuss variations for recipes such as New Orleans creole chicken, filet of beef au poivre with béarnaise sauce, roasted beets with horseradish cream sauce, and vegetable medley with beurre blanc.

Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center