Sauces Workshop

Larousse Gastronomique defines a sauce as “a hot or cold liquid either served with, or used in the cooking of, a dish.”It certainly helps to add flavour and enhances the dish. On this one day workshop at The Edinburgh New Town Cookery School we will teach how to make a variety of sauces. We will cover stocks, and how to thicken and enrich sauces whether by reduction, using a roux, adding butter or cream. We will also cover emulsion sauces and some sweet sauces. There will be a break for lunch which you can enjoy in our dining room with a glass of wine.
The recipes covered may include:
Demonstration
Talk about Stocks, Beef, Chicken, Vegetable and Fish
Bearnaise Sauce
Mayonnaise
Demi Glace
Practical
Asparagus with Lime Beurre Blanc (emulsion sauce)
Poached Chicken with Lemon Veloute (roux based)
Fried Steak with Chimichurri (salsa)
Salsa Ross (tomato sauce)
Toffee Sauce (caramel)
I have been singing your praises far and wide and we have been enjoying all those delicious sauces. I will definitely be back again, and have booked the Fish and Shellfish course already. Lovely day and thank you for making it so informative and even better enjoyable. Linda S.
Dietary Requirements and Allergies:

The recipes made on this course contain the following: EGGS, DAIRY AND NOT SUITABLE FOR VEGETARIANS*
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.

*Please note this list is not exhaustive.
Age limit
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
Course times
On the day, the school will be open from 9.30am and the class will begin at 9.45am. The class will be finished by 3.30pm, depending on the course and class size it may finish earlier.
Please view the Short Course Terms and Conditions.

Larousse Gastronomique defines a sauce as “a hot or cold liquid either served with, or used in the cooking of, a dish.”It certainly helps to add flavour and enhances the dish. On this one day workshop at The Edinburgh New Town Cookery School we will teach how to make a variety of sauces. We will cover stocks, and how to thicken and enrich sauces whether by reduction, using a roux, adding butter or cream. We will also cover emulsion sauces and some sweet sauces. There will be a break for lunch which you can enjoy in our dining room with a glass of wine.
The recipes covered may include:
Demonstration
Talk about Stocks, Beef, Chicken, Vegetable and Fish
Bearnaise Sauce
Mayonnaise
Demi Glace
Practical
Asparagus with Lime Beurre Blanc (emulsion sauce)
Poached Chicken with Lemon Veloute (roux based)
Fried Steak with Chimichurri (salsa)
Salsa Ross (tomato sauce)
Toffee Sauce (caramel)
I have been singing your praises far and wide and we have been enjoying all those delicious sauces. I will definitely be back again, and have booked the Fish and Shellfish course already. Lovely day and thank you for making it so informative and even better enjoyable. Linda S.
Dietary Requirements and Allergies:

The recipes made on this course contain the following: EGGS, DAIRY AND NOT SUITABLE FOR VEGETARIANS*
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.

*Please note this list is not exhaustive.
Age limit
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
Course times
On the day, the school will be open from 9.30am and the class will begin at 9.45am. The class will be finished by 3.30pm, depending on the course and class size it may finish earlier.
Please view the Short Course Terms and Conditions.

Out of stock

Half & One Day Workshops & Cookery Classes

Sauces Workshop

£175.00

Sunday 10th March 2024 9.45am - 3.30pm


Larousse Gastronomique defines a sauce as "a hot or cold liquid either served with, or used in the cooking of, a dish."It certainly helps to add flavour and enhances the dish. On this one day workshop at The Edinburgh New Town Cookery School we will teach how to make a variety of sauces. We will cover stocks, and how to thicken and enrich sauces whether by reduction, using a roux, adding butter or cream. We will also cover emulsion sauces and some sweet sauces. There will be a break for lunch which you can enjoy in our dining room with a glass of wine.

Out of stock

Half & One Day Workshops & Cookery Classes

Sauces Workshop

£175.00

Saturday 20th April 2024 9.45am - 3.30pm


Larousse Gastronomique defines a sauce as "a hot or cold liquid either served with, or used in the cooking of, a dish."It certainly helps to add flavour and enhances the dish. On this one day workshop at The Edinburgh New Town Cookery School we will teach how to make a variety of sauces. We will cover stocks, and how to thicken and enrich sauces whether by reduction, using a roux, adding butter or cream. We will also cover emulsion sauces and some sweet sauces. There will be a break for lunch which you can enjoy in our dining room with a glass of wine.

Half & One Day Workshops & Cookery Classes

Sauces Workshop

£175.00

Saturday 1st June 2024 9.45am - 3.30pm


Larousse Gastronomique defines a sauce as "a hot or cold liquid either served with, or used in the cooking of, a dish."It certainly helps to add flavour and enhances the dish. On this one day workshop at The Edinburgh New Town Cookery School we will teach how to make a variety of sauces. We will cover stocks, and how to thicken and enrich sauces whether by reduction, using a roux, adding butter or cream. We will also cover emulsion sauces and some sweet sauces. There will be a break for lunch which you can enjoy in our dining room with a glass of wine.