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Arguably the “make-or-break element” of any dish, a sauce must both be flavorful and have a pleasing texture and consistency. In Chef George Geary’s new book—500 Sauces, Salad Dressings, Rubs, Marinades, and More—he explores all aspects of sauce preparation from salad dressings to savory sauces to sweet dessert sauces. Join Chef George in this class as he discloses his secrets and techniques to stellar sauces synthesis. He begins with a trio of homemade salad dressings: roasted garlic vinaigrette; creamy Roma dressing; and French honey dressings. For the main course, Chef George prepares a pork roast with herbes de Provence rub accompanied by fresh steamed seasonal vegetables with a Gorgonzola scallion butter sauce. A white chocolate fondue sauce graces fresh fruit for a spectacular dessert. Getting “sauced” never tasted so good!