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Get Saucy Short Course

New Zealand

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.

Saturday 30th April 2022

Time: 9am – 4pm (may finish earlier depending on the class size)

Course Details:
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. Sauce au Poivre)
  • Modern style sauces (e.g. Syphon Tiramisu)
  • Basic sauces (e.g. Beurre Blanc au Safran )
  • Basic stocks (e.g. White Chicken Stock)
  • Emulsions (e.g. Mayonnaise, Vinaigrette)
  • Vegetable coulis (e.g. Fennel & Parsley Coulis )
  • Hot emulsions sauces (e.g. Herb Emulsion)

Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day. A light lunch will be included.

Level 2, 52 Cuba Street, Te Aro, Wellington

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

All bookings are subject to the following terms and conditions

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

Short Courses

New Zealand