Four Basic Sauces and How to Use them
Adult Enrichment / Culinary -
Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas. Along with the instructor’s husband, Chas Raleigh, learn how to make four classic French Sauces, béchamel, velouté, espagnole, and hollandaise. Make them step by step and then learn how to modify them for different dishes. Participants will learn how easy it is to make unique sauces for at home cooking.
Marcy earned a Bachelor’s of Arts in Anthropology with a focus on Native Cultures of the United States. She worked for 20 years as a museum curator and director, but changed direction and took her hobby and turned her personal passion into a full-time endeavor.
Growing herbs began in 1992 for Marcy after taking a class at an herb shop. She then started the Backyard Patch to market her herbs in 1995. Her programs have been listed as a "Best of the Best" in the Northern Illinois Library Association publication. Marcy is also a published author on subjects relating to herbs, both growing and using, and she is a regular contributing author to both The Essential Herbal Magazine and Wisconsin Herbalist.