Sauces are the heart of great cuisine and this course will teach you to make a range of classic sauces, reductions and jus to enhance your cookery.
This master class course is aimed at those who would like to spend a whole day understanding what makes a great sauce, which is the correct sauce to match to a meal.
We will teach you how to master the fundamental sauces such as Hollandaise, from which a variety of other sauces like Bearnaise, Maltaise, Choron and Palloise can also be made.
By the end of this course you will have the confidence to add a new dimension of delicious sauces to your dishes taking your cookery to the next level.
Skills you will learn
Stocks, Roux, Restaurant-style reduction sauces
Hot and cold egg based emulsions
Hollandaise based Sauces
Tartare Sauce with fresh Mayonnaise
Hot Chocolate Sauce
Goujons of lemon sole tartare sauce and salad leaves
Breast of Sladesdown chicken new potatoes, seasonal greens, hollandaise sauce creamed tarragon sauce.
Vanilla ice cream with hot chocolate sauce