The quality of a sauce can make or break a dish and an expensive bottled sauce, often full of preservatives, rarely delivers the true flavour that the label promises. During this comprehensive masterclass you'll revise a variety of sauce-making techniques, and learn how to take things to the next level. Sauces include a Truffle & Mascarpone Sauce (for Foie Gras Raviolini) made with a rich homemade Chicken Stock, Veal Stock for a Juniper, Port & Madeira sauce (perfect for steak), Sauce Mousseline (for fresh haddock), a festive Winter Coulis (for poached pears) and a rich Chocolate Sauce (for ice cream). Once you've mastered the technique you'll be able to sit down to a delicious meal incorporating all of your results. The perfect way to progress from our Introduction to Sauces class.
Sauces For The Seasoned Cook
September 7, 2012 By