Mastering the Five Mother Sauces
Master the five mother sauces—the foundation of classic cooking. We’ll prepare Béchamel (creamy white), Velouté (light stock-based), Espagnole (rich brown), Hollandaise (buttery emulsion), and Tomate (classic tomato) while learning the techniques that make them work and how each serves as the base for countless dishes, from creamy casseroles and silky gravies to rich stews. Build confidence in essential sauce-making skills you can use to elevate everyday cooking at home.
Please note: Bring a container to carry home leftovers and if you like, an apron.
Elisha Eisen
Instructor
Elisha Eisen studied at The Culinary Institute of America, earning degrees in culinary arts and beverage studies. With experience as a sommelier, bartender, barista, caterer, beer distributor, and line cook, he brings a wealth of hands-on knowledge to every class. While at the CIA, Elisha served as president of the Bacchus Wine Society, and has continued to lead tastings and host interactive classes for fellow enthusiasts. He loves helping students connect their passions to new skills, fostering curiosity and confidence while exploring the flavors and stories behind food and drink. When not in class, Elisha tends a home bar of over 200 bottles in his Somerville apartment.
Mother Sauces
Instructors:
- Elisha Eisen
| Date | Time | Location |
|---|---|---|
| Wed, Sep 30th 2026 | 5:45 - 8:45 PM | Arlington High School |