Summary How to Cook: Sauces

    £155.00

  • Sat 21 Jul 2018   10.00 - 14.30
    1 PLACE LEFT - BOOK NOW
  • Sat 6 Oct 2018   10.00 - 14.30
    PLACES AVAILABLE - 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, by the end of this busy session, you will have tackled the notoriously tricky Hollandaise, perfected your pan sauce technique, added a vibrant Sauce Vierge and Pesto Siciliano to your repertoire, and discovered 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.

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 (foil containers and bags provided). 

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.

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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).

Gift?WOULD YOU LIKE TO BOOK THIS COURSE AS A GIFT FOR SOMEONE? AT CHECK-OUT YOU CAN CHOOSE WHO RECEIVES YOUR GIFT.

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