Get Saucy! Learn the French Mother Sauces: Espagnole,and Veloute

The 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 second class in the series, we will dive into two more of the French Mother Sauces – Espagnole and Veloute — and some of their easy variations.

Espagnole is a deeper, darker sauce that originated in Spain, made with a brown roux and tomatoes. Espagnole is used to bring richer flavor to soups, stews, risotto as well as a sauce for meats. It is the base for demi-glace and for a peppery sauce poivrade.

Our fourth mother sauce is Veloute (vay-loo-tay),  a delicate, silky sauce that can be flavored in many ways. Though similar to a bechamel, its base is stock, so the resulting sauce is much lighter. We will make two variations on the basic veloute – Allemande and Aurore.

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