Mustard Vinaigrette 01 (Copy)
Salted Butter Caramel 01 (Copy)
Red wine and Shallot Butter 01 (Copy)
Orange Champagne Vinaigrette 01 (Copy) (2)
Dijon and Tarragon Veloute 01 (Copy)
Orange Caramel Butter 01 (Copy)
Sauce Chasseur 01 (Copy)
Onion and Garlic Ragout 01 (Copy)

Menu

  • Béarnaise Sauce
  • Mustard Vinaigrette
  • Onion and Garlic Ragout
  • Salted Butter Caramel
  • Red Wine and Shallot Butter
  • Orange Champagne Vinaigrette
  • Caesar Dressing
  • Dijon Velouté
  • Sauce Chasseur
  • Orange Caramel Butter
  • Lemon Herb Aioli

Class Description

New in 2024! These exclusive TFK favorites are stepping out of our freezer section and into the classroom. Sauce cookery became so important in the modern French kitchen during the 19th century that a whole station was devoted to it. I say that must mean that the sauce really does make the dish.

From the mind and notebooks of our very own Chef Hogan, here comes our signature sauces class including the TFK coveted salted butter caramel recipe. In this class we will go over several quick and flavorful dressings, some longer cooking sauces for main dishes, and a couple of compound butters to enhance everything from steak to waffles. Students will learn valuable knife techniques, tasting principles, and most importantly how to take everyday dishes to the next level with sauces.

In this class students will not be making any main dishes but rather a bevy of sauces to taste and take home with them to start their own sauce journey.

*Please Note: Recipes may be altered based on the availability of products.