This class is an exploration of making the basics of good stocks and sauces. You will learn how to achieve great flavour, good balance and the right consistency.

After making 2 classic stocks you will then move on to exploring the 5 “Mother” sauces and from these we will make a range of classic sauces.

* Bechamel – turn into a classic cheese sauce, soubise sauce

* Veloute – turn into a mushroom sauce, prawn/seafood sauce

* Espagnole – turn into Madeira sauce, Marchand du Vin (red wine reduction)

* Hollandaise – turn into Bearnaise sauce and Mousseline sauce

* Tomato – turn into Provencal

Angela will also demonstrate a good gravy, salsa verde, romesco and a coulis.