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There are many hundreds of official French sauces. Of these, five are the so-called “Mother Sauces”: Béchamel (white sauce); Espagnole (caramelised roux sauce); Hollandaise (hot lemon butter sauce); Tomate (tomato); and Velouté (thickened pan juices). The rest are variations of these five top-tier sauces, quaintly referred to as “Daughter Sauces”.
These classic sauces can be used to accompany all manner of fish, shellfish, meat, vegetables and pasta dishes.
We’re not going to be able to teach you all of them in just one day, but we will show you how to make some of the most popular and most useful.