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

Marinara

by: Chef Mike Shannon

Compatible Wolf Appliances:

YIELDS
8
Servings
Prep Time
5
minutes
Cook Time
17
minutes

Ingredients

  • 1/4 cup olive oil

  • 4–5 cloves garlic, thinly sliced

  • 1/2 teaspoon red pepper flakes, or more to taste

  • 1 28-ounce can fire-roasted crushed tomatoes

  • 1 teaspoon salt

  • freshly ground black pepper, to taste

  • 3 large sprigs of basil, about 15 leaves total

Instructions

Prepare the marinara by heating the oil in a medium sauté pan over medium heat. Scatter the garlic slices around the pan and cook for 2 minutes until the slices are sizzling and starting to brown. Add the red pepper flakes and cook, stirring, until the garlic is golden brown. Carefully add the tomatoes, stir well, and increase the heat to medium-high. Submerge the basil stalks into the sauce and add salt and pepper. When the sauce begins to simmer, cover, reduce the heat, and cook for about 5 minutes. Remove the cover and continue cooking for about 10 minutes more to slightly thicken the sauce. Remove the basil, stir well, and keep warm.

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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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