We will explore all the different ways to create flavorful sauces for different types of food, from classic “mother” sauces and pan sauces to vegetable and herb purées. This 2 & 1/2 hour class will cover: - The Mother Sauce (béchamel) - Sauces for Fish (lemon-caper butter sauce; roasted red pepper coulis) - Sauces for Steak (red wine pan sauce; mushroom ragout) - Sauces for Chicken (piccata, fresh herb sauce/pestos)