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One Day Classic Sauce & Dressings Cookery Course

ONE DAY COURSE (9.30am - 4.30pm)

Only £155.00 per person inc. VAT

The reviled 18th C. politician and bon viveur, Talyrand, once claimed that England

had 3 sauces and 360 religions, while France had 3 religions and 360 sauces!

There are, as he intimates, many hundreds of official French sauces. Of these, five are the so-called “Mother Sauces”: Béchamel; Espagnole; Hollandaise; Tomate; and Velouté. The rest are variations of these five top-tier sauces, quaintly referred to as “Daughter Sauces”.

Well, we’re not going to be able to teach you all of them, but we will show you how to make some of the most popular and most useful. These classic sauces can be used to accompany all manner of fish, shellfish, meat, vegetables and pasta dishes.

Techniques learnt:

  • Making a roasted meat stock, meat reduction and demi-glaze
  • Hot and cold oil emulsion
  • Hot butter emulsion
  • Making a roux
  • Intensifying a sauce base by reduction
  • Adding flavourings
  • Tasting
  • Seasoning
  • How to make a dressing

These are examples of the kind of dishes you could be making:

  • Meat stock & making a meat reduction, jus and demi-glaze
  • Meat sauce
  • Mayonnaise
  • Aioli
  • Hollandaise
  • Sauce Gribiche (Tartare Sauce with knobs on)
  • Beurre Blanc
  • Lemon Butter Sauce
  • Béarnaise Sauce
  • White Sauce
  • Tomato Sauce
  • French Dressing
  • Ginger, Lime & Chilli Soy Dressing
  • 07/02/2019 - Full Day
  • 04/04/2019 - Full Day
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