This specialist class covers the six elemental cooking sauces and derivatives i.e. brown, butter, cold, dressings, veloute, white with derivatives including demiglace and hollandaise. The class includes a meal at the end featuring the sauces.
The class is hands on and about 3 hours in duration.
BOOK BELOW BY CLICKING ON THE RELEVANT 'ADD TO CART BUTTON' OR CLICK HERE TO PAY VIA INTERNET BANKING.
Saturday 9th March - 5.30pm