Due to the March 23, 2020 NM DOH Public Health Order, These Event Listings Are Not Accurate!
All non-essential businesses are closed, public gatherings are prohibited!
(One day some of these events will be rescheduled or will resume, but they are not happening now!)

The Five Mother Sauces Class

You So Saucy

Image via Pixabay

Chef Jon Young is the pitmaster at ABQ BBQ, but he also happens to be a French-trained chef. Which is why he’s just the guy to teach this series of classes on the five mother sauces, the cornerstones of cooking that can help you make your good dishes into great ones. From Jan. 13 to Feb. 10, Young is teaching home cooks how to make one of the crucial mother sauces every Sunday from 6 to 8pm. For the first class this Sunday, Jan.13, he’s covering the Demi-glace or Espangnole sauce, which is the foundation of brown sauces. Each class is followed by a dinner with wine and some food featuring the sauces you’ve just made. Classes cost $75 a pop or $300 for all five and reservations are required. Email or call Chef Young at (505) 401-4220 to make your reservations. (Robin Babb)

Sunday Jan 27, 2019

Additional Dates:

7520 Fourth Street NW
Albuquerque, NM 87107






Chef Jon

Phone: 5054014220
Website: Click to Visit

More events at ABQ BBQ

Learn to make all five mother sauces as well as how to extend them into other sauces. Walk out of this class with up to 30 recipes.

There are five basic sauces on which pretty much all other sauces are based. These five sauces are called the "mother sauces“. I will teach you how to make all five of the mother sauces, as well as how to extend them into further sauces as well. You will walk out of this class not just with 5 recipes, but more like 30!

Why take a sauce making class?

The simple fact is that good food becomes great food when accompanied by a well made sauce! If you want to take your food to the next level, sauce making skills are mandatory. Plus each class you will have a family styled dinner with all you made.

Week One:

Brown (demi-glace) or Espagnole - sauces that are brown stock-based, such as brown sauces. Common sauces in this group include Bordelaise, Chasseur, Chateaubriand, Diable, Diane, Estragon, Lyonnaise, Madère, Madeira, Moscovite, Mushroom, Piquante, Porto, Robert, Romaine, Tarragon, and Zingara.

Week Two:

Velouté - sauces that are made with white stock and roux. Common sauces in this group include, Allemande, Ravigote, Suprème, and White Bordelaise.

Week Three:

Béchamel - sauces that are made with milk and pale roux. Common sauces in this group include Crème, Mornay and Soubise.

Week Four:

Red or Tomato Sauces - tomato based sauces. Common sauces in this category include Spaghetti sauce, Marinara sauce and a wide variety of tomato sauces.

Week Five:

Emulsions - sauces that are emulsified such as Hollandaise or Mayonnaise.

Take your cooking to the next level, and plan this class today! You can choose one class or learn all of them. Starting January 13th at 6pm and every Sunday to follow.

Each class is $75 per class or $300 for all five classes.

Reservations are required. Please contact Chef Jon at (505)401-4220 to register for this class or