All about sauces

We add sauces to elevate dishes and play with flavours. A sauce can make or break a recipe, and learning how to prepare sauces with the right taste and consistency is a nifty skill to master. In this course, we shall cook:

• 5 mother sauces (hollandaise, bechamel, espagnole, veloute, tomato sauce) + mayonnaise

• A range of quick sauces (e.g salsa verde, beurre blanc, etc)

• A selection of quick Asian sauces

Each sauce will be accompanied by a dish and we will explore how to enhance and create variations of sauces to suit your recipe or palate.