CES 2230 - Savvy Sauce Workshop: Hands-on

Sauce is defined as "a fluid dressing or topping to complement the flavor of food." The basic structure of a sauce has three parts: a liquid, a thickening agent; and additional seasoning and flavor ingredients. Learn how to take this simple formula and make the five grand basic sauces. Confidently, learn to match them to appropriate entrees. Become a savvy sauce-maker! Prerequisite: CES 2187 Cooking 101:Skill Development or with chef's approval.*