It’s all about the Sauce Part 3: Mother Sauces – Espagnole, Tomato, Hollandaise

Tuesday, July 8th, 2025 3:00 pm to 4:00 pm, MST

Part three of our signature sauce series explores three essential French mother sauces—Espagnole, Tomato, and Hollandaise—that serve as the foundation for countless dishes across global cuisines. Throughout the class, Chef Mike will demonstrate how to use Wolf products to create professional-quality sauces with ease.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Marchand de Vin

by: Chef Mike Shannon

Compatible Wolf Appliances:

YIELDS
4-6
Servings
Prep Time
3
minutes
Cook Time
25
minutes

Ingredients

  • 1/4 cup Red Burgundy (Pinot Noir)

  • 2 Tablespoons chopped shallots

  • 1/2 cup beef stock or vegetable broth

  • 1 cup demi-glace

  • salt and freshly ground black pepper, to taste

Instructions

Reduce the Wine

Combine the wine and shallots in a saucepan.

Heat over medium-high heat until the wine begins to boil.

Reduce the heat to medium-low and simmer for 6–8 minutes, or until the wine is reduced by half.

Build the Sauce

Stir in 1/4 cup of beef stock and the demi-glace.

Stir until fully blended.

Simmer and Season

Increase heat and return the sauce to a simmer.

Simmer for 10 minutes.

Taste and season with salt and freshly ground black pepper, as needed.

Adjust Consistency

If the sauce is too thick, thin with additional beef stock until the desired consistency is reached.

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Chef Mike Shannon

Chef Mike Shannon

Minneapolis, Minnesota

Mike is a classically trained chef with a degree in culinary arts from Le Cordon Bleu-Minneapolis. He has over 35 years of leadership experience and more than 18 years of culinary experience focused on consumer-level culinary instruction, recipe development and public speaking. As a recovering Mechanical Engineer who turned a lifelong passion for food into a new career path, Mike now brings his southern food heritage to life with a focus on simple ingredients and local farms.

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