Larousse defines a sauce as a “liquid seasoning for food” which encompasses anything from something as simple as meat juices in a frying pan to more complex and sophisticated emulsion sauces.
A good sauce elevates ordinary dishes to minor master pieces. Who would want a life with no sauce?
In particular in a world of 15-minute meals and ultra-processed ready made food, knowing how to make a good home made sauce is hugely enjoyable as well as infinitely more healthy than anything from a supermarket.
This course covers all the classics, from the most simple, savoury sauces like Vinaigrette and Pesto, via modern pan juices to the classic emulsion sauces including Mayonnaise, Hollandaise and Béarnaise. We also teach how to make some of the classic sweet sauces including butterscoth and Crème Anglaise aka pouring custard.
Needless to say, the many sauces we make in this class are not made and served in isolation. The class culminates in a feast of delicious dishes including Pasta with fresh Pesto, steak Béarnaise, salmon with Hollandaise, Crumble with Crème Anglaise and Ice cream with hot salted caramel sauce, all to be enjoyed with a glass of wine or two around our table at the end of the session.
We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left in front of Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.
There is limited parking on site, but usually enough for classes run in the evening.
CANCELLATIONS: 72h prior to class to move to a future date and 7 days for a full refund
