Mother Sauces, taught by Chef Frank Brigtsen

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New Orleans Center for Creative Arts

2800 Chartres Street

New Orleans, LA 70117

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Mother Sauces
Taught by Chef Frank Brigtsen
Saturday, July 9, 2016

1:00pm-5:00pm

Much of what we eat in America is based on five mother sauces that originated in France and were defined by master Chef Auguste Escoffier in the early 20th century. For New Orleans cooks, knowing these sauces is an absolute necessity, and acclaimed Chef Frank Brigtsen will walk you through each of them. He’ll also show you how to use them by demonstrating with a classic dish. The curriculum includes:

  • Hollandaise and Bèarnaise (Eggs Benedict)

  • Bechamel and Variations (Seafood au Gratin Sauce)

  • Velouté and Variations (Lemon Crab Sauce for Broiled Fish)

  • Marinara Sauce (Lasagna with Homemade Italian Sausage)

  • Cold Sauces: Mayonnaise and Variations (Caesar Salad, Truffled Crab Salad)

This will be a hands-on course. Participants are encouraged to bring an apron and knives, if possible. The class will conclude with a family-style meal. Participants will leave with recipes for all sauces. As with other NOCCA Institute summer workshops, enrollment is limited to adults 18 and over.

Date and Time

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New Orleans Center for Creative Arts

2800 Chartres Street

New Orleans, LA 70117

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