There are endless possibilities when it comes to sauces, so it’s worth taking the time to learn how to make a few basic ones. Once you know the basics, you can start experimenting with different flavor combinations to create your own unique sauces!
All sauces below will be paired with appropriate food so come hungry!
Hollandaise sauce is a rich and creamy sauce made with egg yolks, butter, and lemon juice. It’s perfect for eggs Benedict, asparagus, or spinach. We’ll be serving this sauce with asparagus.
Béarnaise sauce is a delicious combination of egg yolks, vinegar, butter, and herbs. It’s wonderful on steak, grilled chicken, or fish. We will be serving this sauce with Roast tri-tip.
Dijon sauce is a tangy and flavorful sauce made with Dijon mustard, vinegar, and cream. It’s great on roasted meats or as a dipping sauce for vegetables. We will be serving this sauce with thyme, garlic and lemon zest chicken breast.
Choron sauce is a lovely blend of hollandaise and tomato sauce. It’s wonderful on pork, chicken, or fish. We’ll be pan searing tilapia for this sauce.
Beurre blanc is a rich and creamy sauce made with butter and white wine. It’s perfect for seafood or vegetables. We’ll be pan searing tilapia for this sauce.
Caramel sauce is a sweet and sticky sauce made with sugar, butter, and cream. It’s delicious on ice cream, apples, or pears. Sticky toffee pudding and vanilla ice cream will be served to complement this sauce.