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Global Sauces

You may know the classic French "mother sauces" like Velouté, Mornay, and Béchamel, but what about other global flavors? In this class we'll make sauces from the four corners of the globe: Harissa from North Africa, Chimichurri from South America, Ginger-Scallion from Cantonese cuisine, and Sichuan Chili oil from Western China. We'll also learn how to perfectly poach a chicken and use that as a way to sample our sauces—a simple but delicious base for our sauce experiments. A $20 food fee is included in the course fee.

 

 Sichuan chili oil

Sichuan chili oil

 "Cantonese Crack" aka ginger-scallion sauce

"Cantonese Crack" aka ginger-scallion sauce

 Harissa

Harissa

Earlier Event: March 29
Beyond Beginning
Later Event: April 10
All about Eggs