Sauces (Ashburton Cookery School)

Sauces are the heart of great cuisine and this course will teach you to make a range of classic sauces, reductions and jus to enhance your cookery.

This master class course is aimed at those who would like to spend a whole day understanding what makes a great sauce, which is the correct sauce to match to a meal.

We will teach you how to master the fundamental sauces such as Hollandaise, from which a variety of other sauces like Bearnaise, Maltaise, Choron and Palloise can also be made.

By the end of this course you will have the confidence to add a new dimension of delicious sauces to your dishes taking your cookery to the next level.

Skills you will learn

Stocks, Roux, Restaurant-style reduction sauces

Hot and cold egg based emulsions

Mornay Sauce

Hollandaise based Sauces

Tarragon Sauce

Hoisin Sauce

Tartare Sauce with fresh Mayonnaise

Satay Sauce

Hot Chocolate Sauce

Typical Recipes

Goujons of lemon sole tartare sauce and salad leaves

Breast of Sladesdown chicken new potatoes, seasonal greens, hollandaise sauce creamed tarragon sauce.

Vanilla ice cream with hot chocolate sauce