Hands On Cooking Class – Mastering Sauces Like a Pro!

Join ONX Vineyard Stays on Wednesday, August 6th, from 6 PM to 9 PM at the Briarwood Cottage for an inspiring culinary class that celebrates the art of sauce-making.

In this hands-on experience, you will learn to create five essential sauces that every dedicated home cook should master. Guided by the talented Chef Rachel Ponce, you’ll embrace the creamy elegance of Hollandaise, the rich depth of Balsamic Reduction, the zesty punch of Remoulade, the silky texture of Velouté, and the irresistible allure of Salted Caramel.

As you explore key techniques such as emulsifying, reducing, and balancing flavors, you will elevate your meals and transform your confidence in the kitchen. Whether enhancing brunch dishes, finishing proteins, or crafting desserts, these sauces will ignite your culinary journey.

Throughout the evening, you will refine your skills while savoring delightful sauces & food paired with ONX wines, creating a truly unforgettable experience. Prepare to unlock the secrets of sauce-making and awaken your passion for cooking!

No prior experience is needed, and all necessary equipment and ingredients will be provided. Please wear comfortable shoes as you will be standing in the kitchen preparing & learning with the Chef.

These classes are designed to be engaging and interactive, welcoming both enthusiastic cooks eager to participate and first-time attendees ready to observe, assist, or indulge in tasting.

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EMULSIFIED: HOLLANDAISE

Pair With || Crostini with Ham & Hollandaise

A classic French sauce made by emulsifying egg yolks

with melted butter and lemon juice.

*One of the “mother” sauces

REDUCTION: BALSAMIC REDUCTION

Pair With || Caprese Salad

Vinegar is simmered until it thickens and becomes syrupy.

Drizzled over meats, salads, or desserts.

“SPECIAL SAUCE”: REMOULADE

Pair With || Family Style Po Boy

Often seen as a special sauce in New Orleans cuisine, this

condiment can be made with a base of mayo or mustard,

added herbs and spices. Chef uses a special ingredient in hers.

CLASSIC: VELOUTÉ

Pair With || Roasted Chicken

A light stock-based sauce thickened with a roux.

SWEET SAUCE: SALTED CARAMEL

Pair With || Croquembouche

A delightful treat made with butter, brown sugar, and heavy cream.

$135 for Club Members / $150 for Non-Club Members

**Members, please log in to your accounts to access member pricing. **