Ashburton Cookery School
Cornavirus Update 20 March: Temporary postponement of courses until June. Details

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

Common Questions

We are providing a Reschedule Guarantee, so if you feel unwell or need to self-isolate - or are from a high-risk group - contact us with 24 hours notice and you will be able to reschedule to another course date of your choice. Courses are currently postponed until June 2020 but this guarantee will apply to future courses Click here for more details

In the event we are unable to deliver the course, you will be able to reschedule your course to a later date.

You will enjoy a sit-down lunch featuring what you have cooked in the morning session along with a glass of wine. Weekend courses (Saturdays) and 5 day courses (on Monday to Thursday) have the option of sit down early evening meal, or you may take-away what you make to enjoy at home.

Note: On certain courses such as Breadmaking, Chocolate Making we will provide a Buffet lunch.

All of our courses are highly practical and you will spend 90% of your time in the kitchen learning and cooking. We maximise your quality learning time by taking care of time-consuming tasks such as weighing and assembling ingredients and washing up.

This course is at an Intermediate Level. Aimed at the typical home cook. These courses will build your confidence in all areas of the kitchen. You should be familiar with common cookery concepts such as frying, baking, grilling and be able to follow a recipe. No other special skills are required.

The minimum age to take this course is 18 years old unless otherwise specified.

You will need to tell us about any food allergies or special diets at the time of booking. Whilst the course content will stay the same, we will always try and accommodate your requirements with substitutions and alternatives.

We are very familiar with common food allergies and regularly welcome coeliacs, vegetarians and those with gluten-free, dairy-free or religious diets on our courses. Please contact the Customer Service team who will be able to advise you further.

You need to wear sensible footwear with non-slip soles and covered toes. Long hair needs to be tied back; we advise wearing comfortable clothes and not your best outfit. We also recommend wearing trousers.

You don't need to bring anything else with you since everything else is provided. If you wish to bring some containers to take away food you may, but recyclable boxes are provided.

You will receive a Certificate from the Ashburton Cookery School upon completion of this course.

Yes, we have two kitchens that are wheelchair accessible. Please contact us to discuss your needs.

We source as many ingredients from ethical, local suppliers within a 25 mile radius of the cookery school as possible. All our fish, poultry, meat and dairy is sourced from local producers as well as vegetables and English fruit.
We will always prioritise locally sourced, seasonal ingredients and recipes where possible.