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 (fish and brown meat), you will then move on to exploring  3 “Mother” sauces and from these we will make a range of classic sauces.

Your menu is as follows:

Béchamel – turn this into a classic soubise (caramelised onions) sauce, ideal for chicken, vegetables, eggs

Velouté – we will use a classic fish stock to make this turn into a light curry velouté

Espagnole- turn into a great gravy and a delicious Madeira sauce

Angela will also demonstrate a salsa verde and sauce romesco

Lunch will be Welsh Rib Eye Steak with Madeira Sauce,  leeks in soubise sauce, thrice fried chips, seasonal salad

 

Please bring the following to take your sauces home:

4 x 500ml containers or jars

2 x 300ml containers or jars