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Knowing how to make a few classic sauces add magic to dishes, these are called Mother sauces in culinary jarjon, so when you’ve mastered the basic techniques you can do lots of creative variations on the theme. Take Bechamel, Mushroom a la crème, Hollandaise, Bernaise and Mayo. none of these sauces are difficult or complicated to make. In just an afternoon we’ll share the techniques and show you how to serve and make delicious dishes with each one and share many suggestions for other delicious ways to serve them. 

 
Please note gallery is a selection of images but may not represent actual dishes featured on the course.