Vary your Velvety Velouté
Velouté sauce is one of the five "mother" sauces of classical French cuisine. The word Velouté actually means velvet
, which is the perfect description for this smooth sauce that can be adapted to complement just about any dish.
In our latest video, Shelley shows how the combination of roux and flavorful stock make a very special sauce. She'll also give you tips on how to embellish your Velouté
, as well as how to achieve the perfect consistency. Watch it here.
Once you've mastered the technique of making Velouté sauce, you have a base that can be used to make a variety of soups and dishes from almost every cuisine. All of these upcoming cooking classes feature the technique of Velouté so let our chefs help you conquer it in:
Seafood 101: New England Clam Chowder
Pie and Tart Boot Camp: Chicken Pot Pie
Hearty Soups and Stews: Crab and Potato Chowder
Cast Iron and Crock Pots: Gumbo
Cajun Kitchen: Gumbo
All of these classes are offered at both locations throughout the month of March, so please check our website for the class that fits your schedule.
Chocolate cravings don't disappear with Valentine's Day. So, learn how to temper chocolate and get that beautiful shine and smoothness on your dipped candies. Chef Ethan Pikas
and our Chopping Block panel discuss everything chocolate in our latest Google+
|Google+ Hangout: Chocolate|