The Art of Sauces (Week 5: Butter Sauces)

The Art of Sauces: Butter SaucesTuesday, September 24, 2025 | 6:00–8:30 PMLocation: Mitchell Hall | Instructor: Chef Douglas J. Weber, CEC

Butter-based sauces are often considered the most technical of the French mother sauces—but with the right approach, they're entirely manageable in your own kitchen. In this hands-on class, Chef Douglas J. Weber, CEC (Culinary Institute of America honors graduate), will guide you through proper emulsification techniques to create rich, balanced sauces.

You’ll make:

• Hollandaise Sauce (served with eggs Benedict)
• Sauce Béarnaise (paired with grilled salmon)
• Beurre Blanc (demonstrated by the chef, with tasting)

This session is ideal for those looking to sharpen classic technique and improve consistency with heat-sensitive emulsions.

Wine will be served with the meal.

🧑‍🍳 What to Wear:

• Comfortable, closed-toe shoes
• Long pants
• Hair tied back

⚠️ Allergy Notice:Butter sauces contain dairy and other common allergens. Contact us ahead of time at dGhlbWl4IHwgY3NjYyAhIGVkdQ== or 614-287-5126 to discuss dietary concerns.

📩 Cancellation Policy:Cancel up to 48 hours in advance for a refund or credit. No refunds issued once the class begins. The Mix reserves the right to adjust instructors or content as needed.

This class is part of The Art of Sauces series. Registering for the full program is recommended but not required.

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