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Throughout this one day cookery course you will learn how to make several different stocks and sauces. These will then be used throughout the class in a variety of different dishes in both demonstrations and hands on cooking. You will also be taught how to create several classic sauces giving you an almost endless repertoire of different derivatives.Ian Boden
Recipes on this stocks and sauces course may include:
- Hollandaise sauce - To be served with spinach and madeinto eggs florentine
- Rich beef stock - To be served with a pork fillet andred wine & cranberry reduction
- Chicken stock - To be made into a chicken veloute& taken home
- Mayonnaise - Served with a celeriac remoulade& taken home
- Béchamel Sauce - To be made into cauliflower cheese
- Creme Anglaise - Served with baked apples & crumble topping
On this stocks and sauces course all equipment and aprons are provided to use for the duration of the class. You will make your own lunch using one or more of the delicious stocks and sauces you have created.
All of our cookery course take place at our cookery school on the Catton Hall estate on the Derbyshire / Staffordshire border. With ample free parking our location is easy to find & within easy reach of Leicester, Birmingham and other major conurbations.
Please inform us when booking onto the course if you have any allergies, dietary requirements or are vegetarian. This sauces course is only suitable for vegetarians who would be happy with meat being cooked in the same kitchen during the day.
Please e-mail firstname.lastname@example.org if you require further information about this stocks and sauces course.
Most full day courses run from 10:00am until 4:00pm
If different, this will be stated on the course page
Lunch & refreshments throughout the day are provided
We will take care of the washing up so you can enjoy the day
Free on site parking is available.