Chef Michael from Brome Howard Does Sauces!

We were fortunate to share another great night with Chef Michael Kelly from the Brome Howard Inn.

Tonight's topic: Sauces for the home chef.

Mirepoix is the first step of the beef stock preparation process. Michael explained the complexities of making demi-glace and then provided a more practical method for the home cook.



The crew was very attentive and asked a lot of great questions.

Michael prepares a roux which is used for preparing veloute and bechamel.

The hollandaise whipping process is in "full swing". This is a good kitchen chore to ask for help on.

The finished product, a nice smooth sauce which was served over broccoli.

The finished product included rolled tilapia.


The room got quiet when the food was served. (I wonder why!)

Some were glad they fought off illness to make it in for this dish.

The veloute sauce was served with chicken and ham roulades.......yum yum.

Bill, get your fork out of the photo!

Bread gets shared to try some of the unique sauce variations that were also demonstrated.

Kathy enjoys her birthday gift. What a great husband!

Alfredo sauce (shown) as well as marinara sauce was the finale.

Chef Michael did a great job at taking some of the mystery out of producing flavorful sauces successfully in the home.

Join him for his upcoming Vegetarian Class in March!