Sauces

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• Price: £ 145.00

Select Course Date:  Select Option Fri 26 Sep, 2008 Wed 19 Nov, 2008 Tue 09 Dec, 2008 Fri 13 Mar, 2009 Fri 24 Apr, 2009 Fri 05 Jun, 2009

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Sauces! They are the heart of French cuisine and without a reduction or sauce on the plate to enhance the dish, it just isn’t a complete meal! We owe much of our passion for sauces to our ancient relationship with France. Most of the hundred or so variations on the basic savoury sauces have been created by the French. Most dessert sauces, on the other hand, originated in England.

This master class course is aimed at would-be chefs and the very keen amateur who would like to spend a whole day working on sauces. We will prepare a lunch for you so that you are able to continue working on this fascinating subject into the afternoon.

Course Times: 

9.30am to 4pm

Duration: 

1 Day

Level: 

 Info

Skill Level 2 

You will cook regularly and feel confident working in your own kitchen, able to cook fish, a roast, a stew, an omlette, stir fry or a dinner party. You will work with more complex techniques and recipes than the level 1 courses, and once completed you will be able to produce delicious, well presented courses with confidence.

Skills you will learn

• Stocks
• oux
• Restaurant-style reduction sauces
• Hot and cold egg based emulsions
• Dessert sauces

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