Stocks and Sauces

Course Overview

Being able to create your own stocks and sauces from scratch is one of the cornerstones of classical cookery. Correctly made stocks can revolutionise your cooking.  When you’ve tasted freshly made stocks, you’ll appreciate the improved taste sensation, by comparison to using stock cubes.

This one-day stocks and sauces course will cover all the essential staples of classic cuisine.  From a rich emulsion sauce such as Hollandaise to a classic béchamel, you will learn the foundation of all classic sauces that you can adapt with different flavours and incorporate into your cooking at home.

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Seasoned Cookery School
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