Part Two of the Mother Sauce classes explains in detail the final two of the Mother Sauces of Classic French Cuisine, plus one bonus sauce. You will learn about the building blocks of traditional sauce-making. Learn more about the significance of a quality brown stock for creating Espagnole Sauce and its modern counterpart, Demi-Glace. Explore white roux and how it works to create a great version of Bechamel Sauce, an important "building-block" sauce. Chef Amy will also demonstrate a third (not-mother) sauce, Mayonnaise, and discuss its uses and variations. Each sauce will be flavored and transformed into a "small sauce" and served in three courses. Class discussion will include an exploration of modern updates to these classic sauces. A delicious sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade in this class! This class is Part Two of a three-part series. Parts One and Two cover all French Mother Sauces. Part Three covers Modern Sauce Making. All three classes are repeated, switching off, on future schedules. You do not need to take the classes in order Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, and wheat. The class may include pork and shellfish. If the class you want is full, please click and get on the waiting list. We often have cancellations.