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Stocks & Sauces

May 19 @ 1:30 pm - 4:30 pm


Sauces are to key to complementing and adding flavour to a dish and can take your cooking skills to another level.  Knowing the fundamental ‘mother’ sauces is essential for any aspiring chef’s recipe collection. Today we will look at making a chicken stock from scratch, an emulsion sauce (Bearnaise), a Mornay sauce (Bechemal), piquant sauce (Salsa) as well as a sweet sauce (Butterscotch).

• Chicken Stock
• Mustard & White Wine Sauce
• Bechemal Sauce
• Bearnaise Sauce
• Salsa Verde
• Butterscotch Sauce


May 19
1:30 pm - 4:30 pm
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Stocks & Sauces
Stocks & Sauces
£ 70.00
5 available

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