The Art of Sauces (Week 2: Velouté)

TheMix@columbus state

Create velouté and transform it into Sauce Suprême with Chef Douglas J. Weber. Serve with chicken, rice pilaf, and a glass of wine.

Mitchell Hall

Join Chef Douglas J. Weber, CEC, an honors graduate of The Culinary Institute of America, for Week Two of The Art of Sauces—a continuation of your journey into the foundations of classic French cuisine.This week focuses on Velouté, a smooth, stock-based “mother sauce” known for its delicate flavor and versatility. You’ll begin with a short discussion on the types of veloutés and their uses, then move into a hands-on lesson where you’ll create a velouté from roux and chicken stock. From there, you’ll transform your base into a Sauce Suprême, enriched with cream for a luxurious, velvety finish.Chef Weber will guide you step-by-step through the process, explaining how to balance texture, temperature, and seasoning to achieve that restaurant-quality result. You’ll then plate your sauce with sautéed chicken breast, mushroom rice pilaf, and broccoli almondine, allowing you to refine your plating and presentation skills.The class concludes with wine service, offering the perfect complement to your finished dish and the chance to reflect on the techniques learned.While each class can be taken individually, enrolling in the full Art of Sauces series provides the most comprehensive experience—giving you the skills to recreate and adapt these timeless sauces in your own kitchen.What You’ll Learn: · How to prepare a velouté from roux and stock · How to enrich sauces to create variations like Sauce Suprême · How to plate and present a complete dish · The principles of balance and flavor layering in French sauce makingMenu: · Chicken with Sauce Suprême · Mushroom Rice Pilaf · Broccoli Almondine · Wine Service IncludedWhat to Expect: Participants will stand, cook, and plate throughout class. Please wear comfortable, closed-toe shoes and tie back long hair. Aprons are provided.Cancellation Policy: Cancel up to 48 hours before class to receive a refund or credit. If The Mix must cancel, participants will be notified and offered a reschedule or full refund.Questions? Email <a href="" title="" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">themix@cscc.edu</a> or call 614-287-5126.Learn more and explore all classes at <a href="https://mix.cscc.edu" title="https://mix.cscc.edu" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">mix.cscc.edu</a>.

<ul><li>You will be standing, cooking, and working for most of the class</li><li>Please wear comfortable, closed-toe shoes and have long hair tied back.</li><li>If you need to cancel your class booking, you can do so up to 48 hours before the class to receive a refund or class credit.</li></ul>

The Art of Sauces (Week 2: Velouté)

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The Art of Sauces (Week 2: Velouté)

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