NACE July Meeting: Sauces – Things that make you go “YUM!”
What would a steak be without a Demi Glace Sauce?
What would Salmon be without a Beurre Blanc Sauce?
What would Eggs Benedict be without a Hollandaise Sauce?
Sauces are one of the fundamentals of cooking and the crowning glory of any dish. From the basic five “mother” sauces, there are literally hundreds of variations of sauces that are used to dress, complement, enhance and bring out the flavor of food. Know the basics and you’ll be able to prepare a multitude of recipes like a professional.
Learn all this and more as our distinguished panel of chefs educate us on the basics of the 5 Mother Sauces and their most common derivatives.
Wednesday, July 7, 2010 6:30 PM - 9:30 PM
III Forks
17776 Dallas Parkway
Dallas, TX 75287
