Sauces are the foundation of French gastronomy and many other international cuisine styles. In this cookery course, our Chefs will lead you through the preparation of six classic sauces which are paired with three dishes.
This course covers a variety of classic sauce recipes including:Sauces to pair with a selection of crudités and baguette
- Cocktail sauce
- Chimichurri sauce
- Mornay sauce
- Chicken jus
- Yuzu vinegar beurre blanc
- Mussels and saffron cream sauce
By the end of this lesson students will be able to:
- Make a mayonnaise and derivative cocktail sauce
- Make an herbs-based dressing
- Make a Bechamel sauce and derivative mornay sauce
- Make a chicken jus
- Make a beurre blanc sauce
- Make a shellfish-based cream sauce
No prior knowledge is required for this course, which is suitable for both novices and cooks with some experience. All of the food created during the day is yours to take home with you.
Class structure
Your day will be a mixture of in-kitchen demonstrations performed by the chef who is running the session and hands-on practical cookery, where you are guided by the expert teaching chef. The exact format will vary from class to class depending on the style of cuisine and length of the course.
Included in the price:
- 6-hour group practical lesson (inclusive of a 30 minute break)
- Recipe booklet
- Apron
- Tea towel
- All ingredients
- All cooking equipment and teaching resources are provided in our kitchen for use on the day.
What you need to bring:
- Sensible, flat-soled shoes. Open toes are not advised
- Tupperware to transport your products home
