Winter is a great time to delve into French Sauce making.  In this class we will make the following sauces and serve them with appropriate proteins.

Sauce Menu:
Chicken Stock
Vinaigrette
Egg Yolk-Based: Hollandaise
Wine-Based Reduction Sauces: White Wine Reduction Sauce, Red Wine Reduction Sauce, Dilled Beurre Blanc Sauce
Compound butters
Caramel Sauce

Additional Menu:
Steamed Asparagus with Homemade Hollandaise
Baked Salmon with Dilled Beurre Blanc Sauce
Seared and Oven Finished Chicken Breasts with White Wine Reduction Sauce
Seared Skirt Steak with Red Wine Reduction Sauce, compound butters
Big Green Salad to accompany proteins, White Balsamic Vinaigrette
Vanilla Ice Cream with Caramel Sauce

When: March 16th, 10am-1:30pm
Where: Lambertville, New Jersey
Cost: $150/pp
Limit: 8 guests