Le Cordon Bleu Logo

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

Date:
30th March

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. Fenoul & Parsley Coulis )

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

-          Café de Paris Butter 

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.

Location: 
Level 2, 52 Cuba Street, Te Aro, Wellington

Price: NZD 229.00

Duration: 1 day

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

VIEW TERMS AND CONDITIONS

Short Courses

New Zealand
TOP