January 13th, 5:30-8
Red sauce, green sauce, white sauce! You can do some very heavy lifting with these three blank canvas sauces in your back pocket.
Red sauce, of course, is your go-to tomato-based sauce. Boil it down and it could contain only tomatoes, onions, a wee bit of garlic, oil, and salt! But with time, and a few other paints, it could become a beautiful braised cabbage, shaksuka, ossobuco ragu, and so much more. This was the first thing I learned to make in culinary school, because you really learn how to pay attention at each stage of the sauce, building flavor as you go.
Green sauce takes many names across our blue planet - pesto, zhug, gremolata, salsa verde, chimichurri… What blank canvas point do they all have in common? Herbs, acid and oil! A good green sauce can elevate almost any dish with a fresh-zinging kick!
A white sauce, in this little corner of the world, means a bechamel, or simply, milk thickened with a roux (flour + fat). This is one of the five mother sauces of French cuisine, because it is so useful and versatile. Mac’n’cheese, gravy, potatoes au gratin… that’s all bechamel baby! And you’re going to learn how to make it!
What will make:
Basic tomato sauce
Variations on green sauce (pesto, zhug, gremolata, salsa verde)
Bechamel (white sauce)
Lasagna!
This class will be held at a private residence in Efland, NC (just a quick 25-minutes from both Chapel Hill and Durham). You’ll be sent the address after purchase.
Feel free to reach out with any questions! erin@seedandsalt.com
January 13th, 5:30-8
Red sauce, green sauce, white sauce! You can do some very heavy lifting with these three blank canvas sauces in your back pocket.
Red sauce, of course, is your go-to tomato-based sauce. Boil it down and it could contain only tomatoes, onions, a wee bit of garlic, oil, and salt! But with time, and a few other paints, it could become a beautiful braised cabbage, shaksuka, ossobuco ragu, and so much more. This was the first thing I learned to make in culinary school, because you really learn how to pay attention at each stage of the sauce, building flavor as you go.
Green sauce takes many names across our blue planet - pesto, zhug, gremolata, salsa verde, chimichurri… What blank canvas point do they all have in common? Herbs, acid and oil! A good green sauce can elevate almost any dish with a fresh-zinging kick!
A white sauce, in this little corner of the world, means a bechamel, or simply, milk thickened with a roux (flour + fat). This is one of the five mother sauces of French cuisine, because it is so useful and versatile. Mac’n’cheese, gravy, potatoes au gratin… that’s all bechamel baby! And you’re going to learn how to make it!
What will make:
Basic tomato sauce
Variations on green sauce (pesto, zhug, gremolata, salsa verde)
Bechamel (white sauce)
Lasagna!
This class will be held at a private residence in Efland, NC (just a quick 25-minutes from both Chapel Hill and Durham). You’ll be sent the address after purchase.
Feel free to reach out with any questions! erin@seedandsalt.com
