Kitchen Classics - Sauces

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 elevates perfectly nice dishes to dizzying heights of deliciousness. In a world of fast food, knowing how to make a sauce is a dying skill and we think that is great shame.

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 hot to make classic sweet sauces such as caramel and Crème Anglaise.

Needless to say, the sauces will not be made and served in isolation, so the class culminates in a large range of absolutely 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.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.