A dish without sauce can feel incomplete, rushed, or soulless. Cantonese sauces are super-versatile, adding texture, taste, spice, and contrast to your dishes. Join Elaine Sher in class to learn how to make three classic Cantonese sauces to level-up your stir fry, stews, dumplings, noodles and more. In class you’ll make dry-fried string beans with spicy XO sauce; steamed kabocha and spareribs with fermented black bean sauce; and homemade knife-shaved noodles tossed in scallion oil. You’ll learn how to ferment your own black beans, use dried seafood to get every ounce of flavor into your XO sauce, and turn the humble scallion into an unforgettable, flavor-packed deliciousness.

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.