Mastering Classic Sauces, Stocks & Emulsions Cooking Class

About this course

The class explores the principles behind stocks, emulsions and sauces, including béchamel, velouté, Hollandaise and tomato sauce. Participants also make mayonnaise from scratch and prepare a chicken or vegetable sauce, examining how these techniques contribute to flavour and structure in home cooking. The sauces are used in a meal of roasted vegetables with Hollandaise, vegetable lasagne with tomato sauce and béchamel, and tarragon and mushroom velouté. The finished dishes are eaten during the class.

What you'll learn

• Explain the principles behind selected stocks, emulsions and sauces
• Prepare béchamel, velouté, Hollandaise and tomato sauce
• Make mayonnaise from scratch
• Prepare a chicken or vegetable sauce
• Apply sauce-making techniques to composed dishes

Is this course right for you?

The course is marked as suitable for all levels, making it relevant to learners with a range of cooking experience. Participation centres on preparing several sauces and using them in finished dishes.

Before you go

• Participants take home the mayonnaise made during the class.