In the ‘Stocks and Sauces’ course, you will learn what makes a great sauce and how to choose the right sauce that will complement your meal. During the five hour workshop we’ll make:
· Brown chicken stock
· Chicken and thyme jus
· White wine and tarragon sauce
· Salsa Verde
To pair with the sauces, we will take through the steps of how to pan roast guinea fowl supremes and pan fry steak.
All ingredients and equipment are included in the price, as are lunch and refreshments.
You will take home a recipe and method booklet, to remind you of what you have learnt
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