Used as a finisher on top or underneath an entrée, or used to hold together a dish, sauces are the key to that unmistakable luxuriance in your favorite dish. In 1903 French chef Auguste Escoffier codified the five foundational sauces of French cuisine into what became known as the "mother sauces." Used as the basis for all other sauces and many dishes, the mother sauces are a kitchen staple every home cook and restaurant chef should know, even today. In this course, join Chef Josh Schaeding of the Maple Grille Restaurant and Microbrewery to learn how to make and utilize these five main sauces.

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This course contains no sessions