Publix Aprons Cooking School: The Mother Sauces

One of the most memorable parts of a meal is the sauce that enhances the entrée. Once you understand the structure and framework of classic sauces and how and why sauce ingredients are combined, you can play with variations of the five “mother” sauces. Also, you will learn how to “fix” or counter-balance a sauce that does not turn out exactly right, and how to freeze sauces for future use.

MENU - Veggies ‘Benedict’ with Hollandaise Sauce; Penne Rigate with Italian Sausage and Tomato Cream Sauce; Pan Bronzed Scallops with Sauce vin Blanc (veloute); Pork Tenderloin with Sherry Peppercorn Sauce (Espagnole); Lobster Mac and Cheese (Bechamel).