Hollandaise and Bearnaise sauce

During this one-hour culinary workshop offered by Le Cordon Bleu Paris, participants discover the secrets of two iconic French sauces: Hollandaise and Bearnaise sauce with Ikejime salmon. This workshop highlights the importance of technique and precision in mastering these classic preparations.

Led by Le Cordon Bleu Paris Chefs, the workshop focuses on essential fundamentals:

• Ingredient selection
• Advance preparation
• Temperature control and emulsification techniques.

Special attention is given to flavour balance, sauce texture and the careful cooking of Ikejime salmon.

During this workshop, you will learn how to:

• Clarify butter to obtain a pure and stable fat
• Prepare a sabayon while controlling temperature and texture
• Create a flavourful reduction as the foundation of the sauce
• Produce stable emulsified sauces with proper consistency

Designed as a structured and accessible learning experience, this workshop is suitable for both cooking enthusiasts and passionate learners. The techniques taught can be easily reproduced at home.

The session concludes with a convivial tasting. Located at Place de la Concorde, Le Cordon Bleu offers an experience true to its standards and culinary expertise.