pan sauces

Pan sauces are an essential component of culinary practice, providing both depth of flavor and a finishing touch to a dish. This technique not only elevates the dish visually but also balances the flavors, making it more appealing and satisfying. Mastering pan sauces is fundamental for anyone looking to develop their cooking skills and create restaurant-quality meals at home.

In each class, we will be working at the stovetop, sautéing your protein while your selected vegetables finish roasting in the oven.

(SELECT ONE OF the following proteins andthree sauces to accompany)

Pan Sauces for Chicken

Lemon Caper Sauce, Sherry- Cream Sauce with Mushrooms or Marsala Sauce

Brandy Cream and Chive Sauce, Tomato Basil Sauce with Capers, Dijon Mustard Sauce, White Wine and Herb Sauce, Mystery Sauce

Pan Sauces for Pork

White Wine Pan Sauce, Mustard and Caper Sauce

Apple Sage Cream Sauce, Cranberry Orange Sauce, Port Wine and Cherry Sauce

pan sauces for beef

Red Wine Sauce, Cognac and Mustard Sauce, Dijon Mustard and Chive Sauce, Beef Sauce with Herbs

oven roasted vegetables to accompany

(Select two)

Roasted Potatoes, Roasted Onions, Roasted Peppers,

Roasted Carrots, Roasted Parsnips, Roasted Brussels Sprouts ,

Roasted Broccoli, Roasted Cauliflower, Roasted Zucchini, Roasted Asparagus, Roasted Fennel