Cooking Class; The Sauce Lab, July 21st
Class Details
Date: Tuesday, July 21st
Time: 5:00pm–7:00pm
Location: Flavor Fork
402 First Street, Greenport, NY
A hands-on cooking class focused on the sauces every good cook should know.
A great sauce can completely transform the way you cook at home. In this technique-driven class, we’ll make five bold, versatile sauces that add flavor, brightness, richness, and balance to everything from grilled vegetables and seafood to chicken, steak, grain bowls, sandwiches, and pasta.
This class is all about understanding the building blocks of flavor; acid, fat, herbs, heat, texture, and seasoning, so you can start cooking more intuitively and confidently without relying on complicated recipes.
Throughout the class, we’ll pair the sauces with seasonal salads, grains, vegetables, and proteins so you can see how they work across different dishes and learn practical ways to use them in everyday cooking. After we cook, we’ll sit down together and enjoy everything family-style.
Relaxed, practical, and packed with useful techniques you’ll use constantly.
The Sauces
Green Goddess Sauce
Bright, creamy, herb-packed, and endlessly versatile.
Made with fresh herbs, scallions, lemon, garlic, olive oil, and yogurt, this vibrant sauce works beautifully with grilled vegetables, seafood, grain bowls, sandwiches, and roasted chicken.
We’ll cover:
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Balancing herbs and acidity
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Keeping green sauces vibrant
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Adjusting texture and consistency
Classic Remoulade
Tangy, punchy, creamy, and layered with flavor.
Made with capers, herbs, cornichons, shallots, garlic, and spices, this versatile sauce instantly upgrades everything from crab cakes, shrimp cocktail and sandwiches to roasted potatoes and grilled fish.
You’ll learn:
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Flavor layering
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Balancing richness with acidity
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Building quick sauces from pantry ingredients
Burst Cherry Tomato Sauce
A fast, fresh summer sauce built from blistered cherry tomatoes, garlic, olive oil, basil, and pasta water.
Simple ingredients, big flavor.
We’ll focus on:
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Building flavor quickly
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Creating texture without long simmering
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Using pasta water to create silky sauces
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Balancing sweetness and acidity in tomatoes
Perfect tossed with pasta, spooned over grilled bread, or served with burrata or fish.
Chermoula
A bold North African herb sauce packed with cilantro, parsley, garlic, cumin, coriander, lemon, and olive oil.
Bright, smoky, earthy, and incredibly versatile.
Wonderful with:
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grilled fish
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chicken
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lamb
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roasted carrots
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couscous and grain bowls
We’ll talk about balancing herbs, spices, citrus, and olive oil to create depth and brightness.
Sauce Au Poivre
A classic French pan sauce made with cracked peppercorns, shallots, cognac, stock, and cream.
Rich, elegant, and surprisingly approachable once you understand the technique.
We’ll cover:
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Developing fond
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Deglazing a pan properly
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Reducing sauces for flavor
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Creating silky cream sauces without breaking them
Excellent with steak, mushrooms, chicken, or crispy potatoes.
What You’ll Learn
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How to balance acid, fat, herbs, salt, and heat
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The difference between fresh, emulsified, and pan sauces
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How to build flavor in layers
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Sauce consistency and texture techniques
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Practical ways to elevate simple everyday meals
What to Bring & Wear
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Comfortable closed-toe shoes
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An apron
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Chef knife (optional)
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BYOB (wine, beer, or whatever you love)
Recipes provided to take home
Plus 10% off in-store purchases that night
Cancellation Policy
Full refund for cancellations made up to 2 days before class.
50% refund for cancellations made within 48 hours of class (no transfers).