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              Get Saucy

              New Zealand

              Price: $199

              Course Time: 9am – 4pm (1 hour lunch break included)

              Where: Le Cordon Bleu NZ, Level 2, 52 Cuba Street, Te Aro, Wellington

              Course Includes: Lunch (duck with grattineted vegetables and Tiramisu),  All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day.

              Course Details/Summary: Sauces are the foundation of French gastronomy and many other international cuisine styles. In this course, our Le Cordon Bleu Cuisine Chef will lead you through the preparation of a number of classic and modern variations.

              You will learn to create an essential range of sauces, stocks, emulsions and coulis to compliment a wide variety of dishes:

              -          Mother sauces (e.g. Béchamel, Mornay)

              -          Secondary sauces (e.g. Bordelaise)

              -          Modern style sauces (e.g. Syphon Tiramissu)

              -          Basic sauces (e.g. Beurre Blanc)

              -          Sweet sauces (e.g. Crème Anglaise)

              -          Basic stocks (e.g. White Chicken Stock)

              -          Emulsions (e.g. Mayonnaise, Vinaigrette)

              -          Fruit & vegetable coulis (e.g. Fenoul & Parsley Coulis, Raspberry Coulis)

              -          Hot emulsions sauces (e.g. Herb Emulsion)

              -          Bigarade sauce (e.g. Orange Duck Sauce) 

              No previous culinary experience is required to participate in this course.

              Price: NZD 199.00

              Duration: 1 day

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              Want to make an instant booking or learn more?

              Contact Us: +64 4 472 9800  |  nz@cordonbleu.edu

              All bookings are subject to the following terms and conditions

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