A great sauce is a superhero. It rescues run-of-the-mill weeknight dinners. It turns vegetables languishing in the crisper drawer into a nourishing meal. And it impresses company with restaurant-style flair. But if you don’t have a restaurant background, the category of sauces can seem intimidating and out of reach. Join guest teacher Marie Brennan for a 75-minute livestream class that’s designed to introduce you to fundamental principles of good sauces. Whether your goal is to simplify meal prep or to plate up Michelin-esque dinners, these are sauce skills you need.

We'll start with a miso bagna cauda, a warm sauce that's meant to stay broken—yes, you read that right—rather than emulsify. Using a bain marie, Marie will show you how to gently coax garlic, miso and fat together without scorching, all while keeping a close eye on texture and intensity. From there, we'll build a butter-mounted pan sauce that combines classic French techniques with big, bold ingredients. You'll learn the one-two steps of reduction and adding cold butter—the “monter au beurre” step that you would learn in French culinary school—then practice adjusting with water or acid to find balance. To make this sauce maximally versatile, Marie will demonstrate how this same base can be adapted using different aromatics, herbs and other flavorings. Finally, we tackle a tricky stable emulsion: a Caesar-style dressing built on egg and mustard that you'll learn to loosen and redirect into a dip, a dressing or a bowl sauce.

By the end of class, you'll have three adaptable sauces in your back pocket and a much better sense of how each one bends toward whatever you're cooking that week.

What’s on the Menu:

• Miso Bagna Cauda

• Soy & Black Vinegar Pan Sauce

• Caesar-esque Dressing

Use code SAUCE15 for 15% off!