One Day Classic Sauce Cookery Course

Half Day Essential Sauces Cookery Course

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Course Details

£ 65 P/P INC VAT

Half Day (morning: 9.30am to 12/afternoon: 2pm to 4.30pm)

techniques learned :

  • Oil emulsion (mayonnaise)

  • Hot butter emulsion (Bearnaise)

  • Making a roux (white sauce/veloute)

  • Monte au Beure (mounting a sauce with butter)

  • Making a reduction of stock (demi-glace) as a basis for a variety of meat sauces

  • Adding flavourings

  • Tasting

  • Seasoning

  • Serving suggestions

Course Overview

Half Day Essential Sauces Cookery Course

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 on our half day essential sauces cookery course, but we will show you how to make some of the most popular such as Mayonnaise; White Sauce; Béarnaise, Meat Reduction Sauce, and Butter Sauce. These essential sauces can be used to accompany all manner of fish, shellfish, meat, vegetable and pasta dishes.

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

  • Mayonnaise/Aioli

  • Béarnaise Sauce

  • White Sauce

  • Butter Sauce

  • Meat Reduction Sauce

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