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Fri, 20 April 2018 @ 10:00 am - 3:30 pm| £120.00
An understanding of stocks and sauces are the foundation of good cooking and no shop-bought variety can compare with a well tended home made version. In this workshop you will learn a few simple rules for stock making, as well as how to reduce and store stock.
From this the class will prepare delicious stock-based sauces.
Then you will learn the building blocks for the basic ‘mother sauces’, from which most sauces are born.
We will also make contemporary sauce from around the world such as Teriyaki.
We will make some dressings including Mayonnaise and vinaigrette.
We will touch on sweet sauce with a silky Creme Angliase to enjoy with dessert.
Using these stocks and sauces, we will create a memorable meal which you will then enjoy with a glass of wine or two if desired.