Sauces
The sauces you will learn to make in this class are not just for special-occasion dishes you'll prepare once a year. Relying on pantry ingredients and reflecting the contemporary cook's lifestyle, they are meant to easily take a grilled meat or poached fish from simple to superlative with a pan reduction, beurre blanc, pesto or crème anglaise. You will master these techniques by making sauteed steak with red wine reduction sauce; poached salmon with beurre blanc; pasta with pesto; and poached pears with vanilla creme anglaise.
