Cooking with Sauces and Jus

Saturday, February 16, 2019 | 9:00am - noon

Many French dishes are made from, or accompanied by, a variety of sauces or jus, like beurre blanc, béarnaise sauce and red wine sauce.

Sauces add flavour to the different elements of each dish and are an essential in the cuisine kitchen. Jus and sauces are, without a shadow of a doubt, an indispensable part of French gastronomy! You will learn to create a hot and cold emulsion to use in your dishes. A protein will be provided, but please note that you will not be cooking protein but rather focusing on sauces (creating four or five in total).

Observe, take notes, and ask questions as our Le Cordon Bleu world-renowned chefs prepare their special recipe with their master techniques in our professional kitchens. Here, you can try your hand at creating the recipes with plenty of one-on-one guidance from the chef.

Pro Tip: Bring containers to take your creations home!

Registration closes one week prior to session.

Questions? We're happy to help! Email us at Ottawa@cordonbleu.edu