Modern and Classic Sauces

About this cooking class

Elevate your culinary skills with Le Cordon Bleu Australia's Modern and Classic Sauces short course. In just one day, you’ll master the essential techniques and recipes for creating a variety of sauces that are the backbone of both classic and contemporary cuisine. Whether you’re an aspiring chef or a passionate home cook, this course will transform the way you approach cooking and elevate every dish you make.

What will you learn?

In this intensive course, you’ll dive into the world of sauces, learning how to make both foundational classics and innovative modern creations. Just some of the sauces you’ll make are:

• Brown chicken stock – A rich base for soups, stews and gravies, packed with depth of flavour.
• White chicken stock – A lighter stock, perfect for clear soups and delicate sauces.
• Bordelaise sauce – A rich red wine-based sauce, ideal for steak and other grilled meats.
• Béchamel sauce – One of the French “mother sauces,” perfect for creamy pasta dishes, gratins and more.
• Chicken velouté – A velvety smooth sauce, often used as a base for other flavourful sauces.
• Béarnaise sauce – A rich, herb-infused sauce, perfect for steaks and grilled vegetables.

What techniques will you learn?

Throughout the course, you'll learn key culinary techniques that are fundamental to sauce-making. These include:

• Deglazing – A technique used to create rich, flavourful sauces by dissolving caramelised bits from the pan with liquid, like wine or stock.
• Emulsification – The process of combining ingredients like oil and water into a smooth, stable sauce, seen in both mayonnaise and beurre blanc.
• Reduction – Concentrating flavours by simmering liquids, a technique often used to create more intense sauces.
• Whisking and tempering – Key skills for achieving the perfect texture and consistency in sauces like béarnaise and velouté.