One way to create extra pizzazz to roasted or skillet seared and finished meats is to create a reduction sauce. This method of sauce making takes advantage of the browned bits from the seared meat and adds a liquid or two and some seasonings which are allowed to evaporate. In this class, Marci Rittenhouse, RD, LDN will guide you as you prepare four sauces that can be adapted for pork, chicken or veal. Bring your social skills along because this is a hands-on class!
- Pork Medallions with Cider Reduction
- Chicken with Lemon Basil Cream Sauce
- Pork Medallions with Bourbon Jus
- Chicken Marsala avec Roquefort