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Stocks & Sauces

November 3 @ 1:30 pm - 4:30 pm

£70.00

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 (Vierge) as well as a sweet sauce (Butterscotch).

Dishes
• Chicken Stock
• Mustard & White Wine Sauce
• Bechemal Sauce
• Bearnaise Sauce
• Sauce Vierge
• Butterscotch Sauce

Details

Date:
November 3
Time:
1:30 pm - 4:30 pm
Cost:
£70.00
Course Category:
Course Tags:

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Stocks & Sauces
Stocks & Sauces
£ 70.00
8 available

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