Sauces (Cookery)

Sauces! They are the heart of French cuisine and without a reduction or sauce on the plate to enhance the dish, it just isn’t a complete meal! We owe much of our passion for sauces to our ancient relationship with France. Most of the hundred or so variations on the basic savoury sauces have been created by the French. Most dessert sauces, on the other hand, originated in England.

This master class course is aimed at would-be chefs and the very keen amateur who would like to spend a whole day working on sauces. We will prepare a lunch for you so that you are able to continue working on this fascinating subject into the afternoon.

• Stocks
• oux
• Restaurant-style reduction sauces
• Hot and cold egg based emulsions
• Dessert sauces