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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

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.

Techniques learnt:

  • Making a roasted meat stock, meat reduction and demi-glaze
  • Hot and cold oil emulsion (Mayonnaise)
  • Hot butter emulsion (Hollondaise)
  • 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

We do not currently have this course scheduled. Continue browsing through our other courses here

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