4-7PM • $65/Person • Limited to 8 Participants • Includes Seafood Dinner (BYOB)
Learning the French Mother Sauces Series (Part 3 of 5) Hollandaise Sauce
In our third of our five-course series on the French Mother Sauces, we’ll explore the versatile Hollandaise Sauce. Learn a foolproof method for making a perfectly emulsified Hollandaise, and explore its many variations, including Béarnaise, Choron, Maltaise, and Dijon. We’ll conclude the workshop with a dinner of Cod Maltaise and roasted Potatoes Bárnaise.