Select a campus
More Hide
Le Cordon Bleu Logo
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes

              Return to International site
              More Hide

              The Art of Making Sauces and Jus


              You will discover the techniques to make different sauces, the finishing touch of your dishes.

              The Art of Making Jus and Sauces Workshop Presentation

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

              They add, or accentuate, flavour or bring the flavours of the different elements of a dish together.
              Jus and sauces are, without a shadow of a doubt, an indispensable part of French gastronomy!

              This is why Le Cordon Bleu Paris The Art of Making Jus and Sauces Workshop is available several times a month in its new building with semi-professional kitchen equipment.
              In a relaxed and friendly atmosphere, a small group is guided by a Chef Instructor as they learn to master these delicious, traditional and innovative accompaniments.

              You will cover every detail of the preparation of the jus and sauces selected by Le Cordon Bleu Chef.

              And, to delight your taste buds, a tasting will take place at the end of the six hour session.

              Reviews of this cuisine workshop

              • workshop review by Audren De Valbray
              • workshop review by Anastasia Mitina

              On the agenda of The Art of Making Jus and Sauces Workshop

              27 January , 3 February, 16 February, 24 February, 3 March, 24 March, 3 April, 20 April, 28 April

              Cocktail sauce
              Lime and cilantro yogurt sauce
              Chestnut honey vinaigrette
              Sauces to taste and pair with crisp garden vegetables:
              Celery stalk, carrot, fennel, red radish, tomato, etc.
              Virgin sauce
              Genevoise sauce
              Beurre blanc
              Sauces to taste and pair with low temperature
              cooked Salma salmon

              Pepper sauce
              Bearnaise sauce
              Vigneronne sauce (red wine sauce for fish)
              Sauces to taste and pair with beef


              18 May, 26 May, 22 June, 30 June, 6 July, 21 July, 27 July, 3 August, 17 August, 25 August, 3 September, 21 September, 29 September

              Black olive vinaigrette
              Green crab coulis
              Fresh tomato concassee
              Sauces to taste and pair with croutons

              Bechamel (Mornay) sauce
              Chicken jus
              Mushroom and cream sauce
              Sauces to taste and pair with a Landes yellow chicken suprême with liquorice and macaroni gratin


              Tastings are conducted once all the sauces have been prepared.

              All short courses are taught in French and consecutively translated into English by a translator.
              Applicants must be at least 18 years of age.
              Apron, tea towel and cooler bag “Le Cordon Bleu” are offered.
              During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%).
              The end time of the course depends on the number of participants.

              Book your seat for this workshop:

              Price: € 195.00

              Duration: 6 Hours

              Session added successfully.

              Course: The Art of Making Sauces and Jus

              Add another session Proceed to Application

              The Art of Making Jus and Sauces Workshop Chefs

              The Chefs who run the Art of Making Jus and Sauces Workshops are experienced and dynamic. A number of them have worked in Michelin-starred restaurants.

              The story behind the beurre blanc recipe

              The beurre blanc recipe was invented by Clémence Lefeuvre in 1860.
              It is made from butter, vinegar, white wine and shallots. Proportions vary depending on the individual taste of the cuisine Chef.

              Short Courses

              Showing all courses with a waiting list

              No Results !

              No programmes could be found for the selected criteria. Please try another search.