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

Béchamel Sauce

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
8-12
Servings
Prep Time
5
minutes
Cook Time
30
minutes

Ingredients

  • 4 tablespoons unsalted butter

  • 4 tablespoons all-purpose flour

  • 1 quart whole milk, warmed

  • ½ small onion

  • 1 bay leaf

  • 2 whole cloves

  • ½ teaspoon kosher salt, plus more to taste

  • pinch of white pepper

  • pinch of freshly grated nutmeg

Instructions

Stud the onion with the bay leaf and whole cloves and set aside.

Melt the butter in a heavy-bottomed saucepan over medium-low heat. Add the flour and whisk until smooth. Cook for 2–3 minutes, stirring constantly, to form a white roux. Do not allow the roux to brown.

Gradually whisk in the warm milk, adding it in several additions and whisking until smooth after each addition.

Add the studded onion and bring the sauce to a gentle simmer. Reduce the heat to low and simmer for 20–30 minutes, stirring occasionally and scraping the bottom of the pan to prevent scorching.

Remove the onion, bay leaf, and cloves. Season with kosher salt, white pepper, and a small pinch of freshly grated nutmeg.

Strain through a fine-mesh strainer for a smooth, classic finish. Use immediately or hold warm with a piece of buttered parchment or plastic film directly on the surface to prevent a skin from forming.

Chef's Notes

The finished sauce should be smooth, creamy, and thick enough to lightly coat the back of a spoon.

Common derivatives include Mornay, Soubise, mustard sauce, and cheese sauce.

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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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