Virtual Mastering Sauces: Mother Sauces

Tuesday, September 29th, 2026 3:00 pm to 4:00 pm, MST

Learn the foundational techniques behind the classic mother sauces that serve as the backbone of professional cooking through this online class focused on flavor, texture, and culinary precision. You will learn how to properly build flavor, achieve balanced texture, and create versatile sauces including béchamel, velouté, espagnole, hollandaise, and tomato sauce with confidence and precision. Featuring the precision and control of Wolf appliances alongside the freshness-preserving technology of Sub-Zero refrigeration, this class highlights how premium kitchen design supports refined sauce preparation and elevated culinary technique at home.

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

Hollandaise Sauce

by: Chef Ed Richardson

Compatible Wolf Appliances:

Introduction

Hollandaise sauce has become an essential component of breakfast dishes with its rich and decadent egg-base and creamy, buttery flavor. It is one of the 5 mother sauces, the title used for 5 classic sauces associated with French cuisine, and can be the base for other sauces like choron, bearnaise sauce, or flavored hollandaise. Serve Hollandaise sauce right away because it does not hold well and is sensitive to time and temperature.

YIELDS
6-8
Servings
Prep Time
5
minutes
Cook Time
5
minutes

Ingredients

  • 6 large egg yolks

  • 1 Tablespoon freshly squeezed lemon juice

  • 1 Tablespoon white wine

  • 1 pinch cayenne pepper (optional)

  • 1 1/2 cups clarified butter or unsalted butter, melted

  • salt and freshly ground black pepper, to taste

Instructions

Prepare the Double Boiler

Fill a medium-sized saucepan with a few inches of water.

Bring the water to a simmer over medium heat on a Wolf Burner.

Once simmering, reduce the heat to low to maintain a gentle simmer.

Place a heatproof bowl over the saucepan to create a double boiler. Ensure the bottom of the bowl does not touch the water.

Whisk the Egg Yolk Base

In the heatproof bowl, whisk together: egg yolks, lemon juice, and wine.

Whisk until the mixture is well combined.

Cook and Thicken

Continuously whisk vigorously over the gentle simmer.

Scrape the sides and bottom of the bowl constantly to prevent curdling.

Continue whisking for 2–3 minutes, until the mixture is thickened and has turned pale yellow.

Remove from Heat

Carefully lift the bowl off the saucepan.

Turn the Wolf Burner off completely.

Place a kitchen towel over the now-cool burner grate or surface.

Set the bowl on top of the towel to stabilize it while you emulsify the butter.

Emulsify the Butter

While whisking constantly, slowly drizzle in the melted butter.

Add the butter gradually to prevent the sauce from breaking.

Continue whisking until the sauce is smooth, glossy, and fully emulsified.

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Chef Ed Richardson

Chef Ed Richardson

St. Louis, Missouri

Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.

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