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

Espagnole Sauce

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
Servings
Prep Time
hour
Cook Time
hour

Ingredients

  • 4 tablespoons unsalted butter

  • 4 tablespoons all-purpose flour

  • ½ cup small-diced onion

  • ¼ cup small-diced carrot

  • ¼ cup small-diced celery

  • 2 tablespoons tomato paste

  • 1 quart brown beef or veal stock, warmed

  • 1 bay leaf

  • 2–3 sprigs fresh thyme

  • 3–4 parsley stems

  • 6 whole black peppercorns

Instructions

Melt the butter in a heavy-bottomed saucepan over medium heat. Add the flour and cook, stirring frequently, until the roux develops a deep brown color and a nutty aroma, about 8–12 minutes. Take care not to burn it.

Add the onion, carrot, and celery to the brown roux. Cook for about 5 minutes, stirring often, until the vegetables begin to soften and lightly brown.

Stir in the tomato paste and cook for 2–3 minutes, allowing it to caramelize slightly.

Gradually whisk in the warm brown stock until the sauce is smooth. Add the bay leaf, thyme, parsley stems, and peppercorns.

Bring to a gentle simmer, then reduce the heat to low. Simmer uncovered for 45–60 minutes, skimming excess fat and impurities from the surface as needed.

Strain the sauce through a fine-mesh strainer. Return to the heat if additional reduction is needed to reach the desired consistency. Adjust seasoning only after the sauce has finished reducing.

Chef's Notes

Espagnole is traditionally made with a rich brown stock; veal stock produces the most classical flavor and body.

Espagnole is the foundation for demi-glace and sauces such as Bordelaise, Chasseur, Robert, Madeira, and Marchand de Vin.

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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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