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. The day starts at 9.45am and we will draw to a close at approximately 4pm. There will be a break for lunch which you can enjoy in our dining room with a glass of wine.
The recipes covered will be:
Talk about Stocks, Beef, Chicken, Vegetable and Fish
Pork with Demi Glace
Celeriac Remoulade (using Mayonnaise (emulsion sauce))
Fish Puff Pastry Pie with Lemon and Tarragon Veloute (roux based)
Fried Steak and Pepper Sauce (pan sauce, reduction)
Tomato Sauce using a Gastrique (caramel)
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.