A technique class where you will learn to master a variety of sauces, from egg-based emulsions (like homemade mayonnaise) to the kind of signature tomato sauces or milk based sauces (bechamel).
A great sauce can elevate even the humblest of meals! This technique-driven class will delve deep into the science behind various stocks, emulsions and sauces, such as: béchamel, velouté, hollandaise, mayonnaise, aioli, tomato sauce and all their variations!
You will learn how to use these bases for your own creative spin and how to make chicken or vegetable stock to use up any leftovers and cut back on food waste.
With this practical knowledge class, you will be able to elevate your cooking to a new level!
What to expect:
At the end of the class, the group will sit down and enjoy the sauces you’ve made in the form of roasted vegetables with hollandaise sauce, vegetable lasagne with tomato sauce and béchamel, and tarragon and mushroom velouté.
You will take home the mayonnaise you’ve made (and be inspired to swear off the store-bought stuff for life)!
Age restrictions: 16+
Paul started his work in kitchens washing dishes as a 15 year old, and soon grew to love the hustle and bustle of this industry. He’s now worked as a professional chef for 24 years in kitchens all over the UK, as well as the U.A.E and Netherlands. As well as sharing his love for food at Cooking It, Mark also works at the National Chef Academy as Vice Principal, combining his passion for food and teaching with enthusiastic apprentice chefs. As a chef he’s willing to try anything and is always on the lookout for unique flavour combinations.
Ask your question directly to Cooking It.