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French Stocks & Sauces

Sauces are the foundation of French gastronomy and many international cuisine styles. Our Chef will guide you in the preparation of classic and modern French mother sauces in this practical 1-day cookery course.

Create an essential range of emulsions and sweet & savoury sauces to complement or blend into a variety of dishes, such as:
  • Sauces: Béchamel, Bordelaise, Crème Anglaise
  • White stocks: Chicken, Fish
  • Brown stock: Veal
  • Cold and hot emulsions: Hollandaise, Mayonnaise

French Stocks & Sauces:

  • Cost: $315
  • Date: Sunday 30 June 2019
  • Time: 9:00am - 4:00pm
  • Location: Le Cordon Bleu Melbourne- 488 South Road, Moorabbin, VIC, 3189

*Recipes are accurate at the time of publication but are subject to change based on product availability.

This course is now fully booked. Please click on the button below to be added to the waiting list.

Group Bookings:

  • Bookings of 3 people or more, a 10% discount is applicable
  • Purchase 3 or more courses (at the same time) 10% discount is applicable
  • Le Cordon Bleu Alumni or students are entitled to a 10% discount

To book, please contact Ali Grey (agrey@cordonbleu.edu) or phone (08) 8348 3049.

French Stock & Sauce Le Cordon Bleu Australia

Booking Conditions:

  • Full payment is required to secure a booking
  • Classes are subject to minimum numbers
  • Le Cordon Bleu Gourmet Short Courses reserves the right to alter or cancel a class. A refund will be provided upon class cancellation
  • Dietary requirements cannot be accommodated in all classes.
  • A credit card will be required at the time of booking.

Le Cordon Bleu Gourmet Short Courses are non-accredited / non-award courses. Participants receive a Certificate of Participation from Le Cordon Bleu CordonTec.