Cooking
Friday, September 15 - 9:30 am Sauces & Vinaigrettes, Mike Peterson, Lulu's $39.00 Introduction of fresh vegetable purees into vinegar sauces, touching on veal sauce reductions and mother sauce derivatives. Talk about stock making. Truffle demiglace, mornay, veloute, differences between them, how to use them. Type your name in the field below. Click the "+" button to sign up two or more attendees.