Classic sauces 2-4-1 offer

Larousse defines a sauce as a “liquid seasoning for food” and this covers anything from meat juices in a frying pan to complicated and sophisticated emulsions.

A really delicious, home made sauce is an absolute treat and, increasingly, a delight fewer and fewer cooks take the trouble to make. We think this is a great shame, as a good sauce does has the power to lift even the simplest piece of protein, be it from the animal or plant kingdom.

This course covers all the classics, from the most simple, savoury sauces like Vinaigrette and Pesto, via modern pan juices to the legendary emulsion sauces such as Mayonnaise, Hollandaise and Béarnaise. We also include classic sweet sauces such as caramel and Crème Anglaise.

Light refreshments on arrival and a communal supper with wine at the end of the class. Full recipes are included.

We have parking on site but it is limited to 5-6 spaces and we regret that we cannot guarantee parking on site.

If in doubt about anything please call us on 01223-247620.