Don’t know your fumet from a puree or Hollandaise from Anglaise? Or feeling ready to take your sauce-making to the next level? Then this two-day intensive class is for you! By the time Bruce Naftaly is through with you, you’ll have the concepts and techniques down to make classical sauces as well as how to create your own! You’ll begin on Day 1 by learning how to make classic stocks and purees as well as how to make both cold emulsion sauces (aioli) and hot emulsion sauces (Hollandaise) in addition to creme Anglaise, white sauces, vinaigrette, and butter sauces. You’ll build upon these skills on Day 2 to make sauce vin blanc for poached black cod Florentine, mushroom sauce for mushroom ragout with cognac and madeira, brown sauce with chestnuts and pears for roast chicken thighs, and even a sorbet!

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.