Stocks & Sauces
There are some things that can make a meal complete, like a rich gravy or a smooth tasty sauce. Learn the power behind the flavour by creating some stocks and sauces to finish or add to your meals. Probably one of best things to learn when cooking.
In this skills experience you will learn how to create your own stocks, understanding the ingredients and difference between white and brown, opaque and clear, broth and stock.
You will make a meat & vegetable stock, learning where and how to use them.
Then we will cover how to thicken your sauces, including making and using various types of roux. You will then learn about the five 'French' mother sauces, and make a béchamel, velouté and a hollandaise. You will then learn how to add depth and flavour to your sauces by make some pan sauces including a jus and learning about emulsifying.
We then look at some other sauce variations that derive from our mother sauces, including making a simple curry sauce.
Use the calendar below to book your place and select which experience you would like.
If you would prefer to book via email or phone, please contact me and I can arrange that directly.