Summary How to Cook Sauces

    £155.00

  • Sat 15 Aug 2020   10.00 - 14.30
    LIMITED AVAILABILITY - BOOK NOW
  • Sat 24 Oct 2020   10.00 - 14.30
    LIMITED AVAILABILITY - BOOK NOW
  • Sat 28 Nov 2020   10.00 - 14.30
    LIMITED AVAILABILITY - BOOK NOW

Instantly expand your culinary repertoire as you learn to make some incredibly useful sauces in this classic Leiths class.

With the help of our expert chef teachers, you'll discover the difference between flour based, pan, emulsion, reduction and composite sauces, learning foolproof tips for culinary success.

With a mix of demonstration and plenty of hands-on cooking, depending which season you take the class, you will have the chance to tackle the notoriously tricky Hollandaise, perfect your pan sauce technique, and discover the best way to tackle stocks and Jus in your own kitchen.

Easily adapted, these sauces form the basis of so many great dishes, many of which take almost no time to prepare. Armed with the knowledge, you too can master these essential skills and broaden your culinary horizons.

The menu for this class changes seasonally, please see below the spring/summer menu and the autumn/winter menu.


SPRING/SUMMER

Demonstration

  • Fish stock
  • Spatchcocking of quail
  • Veloute sauce - Pernod Veloute
  • Emulsion sauce - Beurre Blanc

Practical

  • Romesco sauce
  • Beurre Blanc
  • Veloute sauce - Sea bream with fennel and Pernod Veloute
  • Spatchcock black tea quail with reduction sauce – Pomegranate jus


AUTUMN/WINTER

Demonstration

  • Brown chicken & veal stock
  • Emulsion sauce - Hollandaise sauce
  • Composite sauce - Carrot-top pesto

Practical

  • Reduction sauce - Maderia jus
  • Hollandaise, by machine, with purple sprouting broccoli
  • Roasted carrots with carrot-top pesto
  • Pan sauce - Chicken Supreme with white wine and thyme


Please note, this class is not suitable for vegetarians and vegans.

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too.

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info How to Cook Sauces

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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