£85 per person
A sauce is an amazing part of a dish that helps bring everything on the plate together. It helps to season, adds colour and texture. In this half day class we aim to demystify the techniques behind making a great sauce. From the key background component of many sauce the stock we then move on to make a pan sauce packed with flavour which is ready in minutes. Emulsion sauces like hollandaise and mayonnaise are often thought of as difficult but with a few key hints and tips we will give you the confidence to give them a go (and also tips on what to do if they go wrong to save them!). Then we finish with chimichurri, a sauce packed with flavour and will liven up any steak, chicken, fish or vegetable dish.
Chef Tutor – Rob Cottam
- Stock making
- Béarnaise (hollandaise – hot emulsion)
Hands on recipes:
- Wild mushroom and port sauce (pan sauce reduction)
- Roasted garlic aioli (mayonnaise base – cold emulsion)
- Chimichurri (seasoning of dressing style/oil based sauce)
Arrive – 2.00pm for refreshments, meet and greet with Rob and a run through of the afternoon.
Finish – 4.30pm, take home your creations and The Kitchen apron leaving the washing up for our cookery school team!