Sauteeing and Pan Sauces

Sauteing is a fundamental cooking technique that involves quickly searing tender cuts of meat and poultry over high heat to enhance their natural flavors. In this class, we'll teach you how to use the same pan to create rich, flavorful sauces by incorporating aromatic ingredients, wine, and stock. With these skills, you'll be impressing your friends with your cooking skills in no time. Piccata with Lemon and Capers, Salmon steak with Chive Beurre Blanc, Sirloin Steak Dijonais