Stocks and sauces from scratch: béarnaise, demi-glace, red wine sauce, pepper sauce, beurre blanc and more.
Classic sauces are something many people find tricky, and plenty are afraid to make béarnaise, red wine sauce, pepper sauce or a stock-based sauce from scratch. A good sauce is the finishing touch that turns an everyday meal into a feast. In this class we learn the base sauces and how to vary them. We learn how to taste and adjust a sauce, which tools help correct it, and so gain confidence and an understanding of the fundamentals of sauce making. At the end of the class we lay out a feast of lamb, beef, chicken and Arctic char to taste all the sauces.
The menu is a guide, not a promise: it can change without notice, depending on the ingredients and the chef's judgement.
Dark lamb stock with shanks (pressure cooker) · Dark oxtail stock · Chicken stock, light and dark
Espagnole with rosemary and thyme · Demi-glace · Red wine sauce · Blueberry sauce with gastrique · Pepper sauce · Velouté and suprême
Béarnaise · Beurre blanc · Béchamel · Mornay for gratinating
Choose a session that suits you. We’ll have the kitchen ready.
