February 3 @ 1:30 pm - 4:30 pm| £60
Sauces are the heart to great dishes, in particular classic French gastronomy, and this afternoon’s course will teach you how to make a range of sauces to enhance your cooking repertoire. With just a few simple ingredients you will learn how to make a variety of savoury and sweet sauces, including emulsion based sauces and fruit coulis, that can be used as a starting point for your cooking creativity.
• Stocks & Restaurant Style Reductions
• Bechamel Sauce
• Hollandaise Sauce
• Pink Peppercorn Sauce
• Raspberry Coulis