Kitchen Classics - Sauces

Larousse defines a sauce as a “liquid seasoning for food” which encompasses anything from meat juices in a frying pan to more complex and sophisticated emulsion sauces.

A well made sauce elevates perfectly nice dishes to minor master pieces of deliciousness. In a world of 15-minute meals and take-aways, knowing how to make a classic sauce is a formidable skill to have and we can’t see why anyone would want to go through life without it!

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 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.

There is limited parking on site, but usually enough for classes run in the evening.