Main Course and a Sauce
28th February 2019
14:30 – 17:30
French chef Marie Antoine-Carême was the first to organize all the French sauces into groups that were based on four foundational sauces. Later, French chef Auguste Escoffier added one more sauce so that there were now five “mother sauces,” which he codified in recipe form in Le Guide Culinaire in 1903.
In this half day class, you will create a delicious Main course and make a variety of sauces to add flavour and enhance your dish. We will cover stocks, and how to thicken and enrich sauces whether by reduction, using a roux, adding butter or cream.
You will be invited to sit down and enjoy your efforts in our modern and comfortable demonstration room. There is plenty of food to take away and share with the family so feel free to bring your own containers with you.
All utensils and ingredients are provided. We provide Station House Cookery School aprons for students to use– and if you really like them, they are available to purchase on the day.