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Get Saucy! Learn the French Mother Sauces: Bechamel and Hollandaise

September 26 @ 6:00 pm - 9:00 pm

scallops in a creamy sauce

French cuisine is known for its use of sauces to finish most any dish. A properly made sauce can take a cut of meat or vegetables to a new level. There are five French Mother sauces that are quite simple to do once you understand how to build flavor. In this class, we will dive into two of the French Mother Sauces – Bechamel and Hollandaise — and some of their easy variations.

Bechamel is used on its own as the base for many dishes we know and love – from Mac and Cheese to Sausage Gravy. This sauce is the base for a cheesy Mornay sauce and creamy Nantua sauce used for seafood.

We all love a traditional Hollandaise Sauce on our Eggs Benedict or topping fresh asparagus, but hollandaise can also become a delicate sauce Bearnaise Sauce and a sweet Bavaroises or buttery Noisette.

Learn how to make a simple plate sing with these basic flavorful sauces in session. We will be hands on and doing demonstrations.


Burlington County Agricultural Center

500 Centerton Road
Moorestown, NJ 08057


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