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              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. You can also take home what you have made to share with your friends and family!

              Reviews of this cuisine workshop

              Review about the cuisine class "The Art of Making Jus and Sauces" by Audren de Valbray

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

              Sauces for crisp garden vegetables:
              Cocktail sauce
              Lime and yogurt sauce
              Honey vinaigrette
              Olive vinaigrette

              Sauces for beef:
              Pepper sauce
              Bearnaise sauce
              Red wine sauce

              Sauces for slow cooked salmon:
              Virgin sauce
              Genevoise sauce
              Beurre blanc

              Sauces for free range chicken supreme:
              Sauce diable
              Chicken jus
              Morel mushroom and vin jaune sauce

              Workshop translated into english.
              Uniform included : tea towel and apron.
              Applicants must be at least 18 years of age.

              Book your seat for this workshop:

              Price: € 195.00

              Duration: 6 Hours

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              Course: The Art of Making Sauces and Jus

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              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.

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