The Art of Sauce Making
Every great sauce starts with its base.
The Art of Sauce Making
Sauces are the soul of a dish. I first learned that as a young saucier at Toronto's 360 Restaurant in the CN Tower, and it changed the way I thought about food. This workshop teaches the same foundations I learned in some of Canada's best kitchens.
This isn't a recipe class. It's technique, theory and professional practice: you'll understand what's happening in the pot, why it's happening, and how to control it.
Workshop
What You'll Learn
Foundation
Stocks
Bone architecture, mirepoix ratios, bouquet garni, how acidity affects extraction, and why temperature controls clarity.
Technique
Sauces
Reduction versus thickening, mother sauce foundations, reaching nappé, emulsions, butter mounting, and when to strain.
Finesse
Flavour & Application
Balancing aromatics, brightening with acid, reading texture, and building a sauce that supports the dish without overpowering it.
What We'll Make
Two stocks and two sauces, paired with two proteins.
Included
At the stove
Hands-On Instruction
With Chef Adrian throughout the session.
To take home
Technique Notes
Professional ratios and reference materials.
To finish
Lunch
Featuring the sauces you've created, paired with proteins.
What to Bring
An apron (or we'll provide one) and your questions. A small group, so everyone gets personal instruction.
From a Past Guest
“We so enjoyed your sauce class Adrian. It was so interesting to sample the sauce as it gained in complexity and body. You are a true professional as you shared the theory while creating multiple sauces. We also loved that you had all the instructions already in print outs. And of course loved sharing all that was created in a sweet lunch at the end.”
Susan B.
Small group · Advance booking and payment required · Share allergies when you book · Full refund with 24 hours notice; later cancellations receive credit toward a future class or dinner at Gems