Sauces – From Béarnaise to Béchamel
Looking to expand your culinary repertoire? The basics of any chef’s classical training is learning the five ‘mother’ sauces: Bechamel, Veloute, Espagnole, Sauce Tomat and Hollandaise.
Fans of Masterchef will know the importance of a well-made, glossy, flavoursome sauce. You may be able to nail your steak cooking, but without the perfect béarnaise, you’re dish is a flop. This class will start by covering the importance of Roux in the base of your sauces and then Chef Adam Gray will guide you through the making of each of the five sauces. Recipes will be on hand to take home and by the end, participants will have mastered the fundamentals of sauce making.
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