LLFW 334 - The Secret's in the Sauce

The meat is fresh and juicy, the veggies are steamed just right, the rice is dry and fluffy so why does the meal taste ordinary? The secret is in the sauce. Learn to dress up your cooking as we prepare three families of sauces from scratch and show you which is best for which foods. Our focuses will be the bechamel family (Alfredo and carbonara); Asian inspired soy-miso glaze and a lime-honey-ginger marinade; classic French shallot-wine deglaze with Dijon mustard, and a mouth-watering homemade barbecue sauce for marinating meats. We'll pair in twos to create each sauce, then try them over the protein or veggies they were designed to enhance.