Cookin' Like a Chef: Veloute Sauce French Fries (Poutine)
Students will learn the 3rd French Mother Sauce Espagnole while making a classic Quebec comfort food
Jennifer Dorsey
Average rating:
4.8
Number of reviews:(128)
What's included
1 live meeting
55 mins in-class hoursClass Experience
We will be learning the 3rd of the 5 French Mother sauces: Espagnole. This sauce originated in Spain and was added to the French Mother sauce list. The challenge with this dish is the roux. We want deep rich chocolate like color while not burnt. Students will perfect their roux skills. We will be making a classic Quebec comfort food of poutine which are french fries served with cheese curds and the brown gravy made in class. Students will learn how to julienne their potatoes and will be baking them in the oven until crispy and golden. If you have a mandoline that is great. If you don't that is ok too. I will demonstrate both ways of cutting the potato. I will cook with the students. It would be best if the student has taken a course in Bechamel and Veloute sauces.
Learning Goals
Perfecting the roux and 3rd Mother sauce
Other Details
Parental Guidance
We will be using the stovetop, oven, and knives. Stoves and ovens are hot and knives and mandolines are sharp. For these reasons please have an adult present to supervise to ensure the safety of your young chef! Potential allergens: Gluten in the flour however you may substitute gluten-free flour for the sauce. Cheese curds are dairy, substitute vegan mozzarella.
Supply List
8 Yukon Gold Potatoes Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 30 mins or up to 24 hours in the refrigerator. (This will make for crispy fries!) Pat dry. Be sure to preheat your oven to 375°F. Dry the fries thoroughly after soaking and before seasoning. Generously oil and season the oven fries. Spread evenly in a single layer on a parchment line pan. Cook 20 minutes (25 for thicker fries). Turn the heat up to 425°F and continue baking until crisp, about 20 minutes. 8 ounces of cheese curds or fresh mozzarella pearls For the Sauce: INGREDIENTS 1 small carrot, coarsely chopped 1 medium onion, coarsely chopped 1/2 stick (1/4 cup) unsalted butter 1/4 cup all-purpose flour 4 cups hot beef stock 2 large garlic cloves, coarsely chopped 1 celery stalk, coarsely chopped 1/2 teaspoon whole black peppercorns 1 bay leaf 1/4 cup tomato puree
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Joined May, 2020
4.8
128reviews
Teacher expertise and credentials
Hi! I'm Jen. With two decades of culinary experience as a skilled chef with a passion for crafting easy to follow recipes. I hope to share with your child culinary techniques in a warm and welcoming environment. Your child will develop confidence in the kitchen, learn safe ways to complete cooking tasks, and explore various flavor profiles. I believe variety is the spice of life. Each class will offer something new to learn and explore.
Students are welcome to tweak recipes and be creative. I look forward to cooking with you!Reviews
Live One-Time Class
$10
per classMeets once
55 min
Completed by 4 learners
Live video meetings
Ages: 10-15
3-9 learners per class
