Useful Sauces Class

About this course

The class examines sauce-making through detailed demonstrations and participant cooking. Topics include stock, roux, velouté, mayonnaise, hollandaise, béarnaise, béchamel, demi-glace, romesco, crème anglaise and rum butterscotch sauce. Some preparations are demonstrated, while others are made by participants and used in a meal, including hollandaise with asparagus, cheese soufflé with romesco sauce, and ice cream with salted caramel sauce. The course also covers sauce preparation for meat, fish and other dishes, correcting mistakes, and adapting sauces into related variations.

What you'll learn

• Prepare a range of classic and contemporary sauces using appropriate cooking processes
• Make hollandaise, béarnaise, demi-glace, romesco sauce and crème anglaise
• Use sauce-making techniques in dishes such as soufflé, ice cream and accompaniments for meat or fish
• Identify and rectify common sauce-making problems
• Adapt a prepared sauce into related variations using additional ingredients

Is this course right for you?

Listed as suitable for all levels, the class combines technical demonstrations with hands-on cooking. Participants booking alone may be paired with another learner. It is suitable for those following a gluten-free or vegetarian diet, although alternative versions may not be included in demonstrations.

• Includes both observation and participant-led sauce preparation
• Individual bookings may involve working with another participant
• Gluten-free and vegetarian diets are accommodated, with limitations on demonstration alternatives

Before you go

• All equipment and food are provided.
• Recipe booklets are emailed after the class.
• Participants may bring their own alcoholic drinks without a corkage fee.
• The class is suitable for gluten-free and vegetarian diets, but alternative versions may not be covered in demonstrations.