Ashburton Cookery School

Sauces

Ashburton Cookery School

Sauces

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