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Get Saucy

When:

Sat 16 Sep 2017, 9:00am–5:00pm

Where: Le Cordon Bleu, 48-54 Cuba Street, Wellington

Restrictions: All Ages

Ticket Information:

  • Get Saucy: $199.00
  • Additional fees may apply

Course Includes:
- Lunch (duck with grattineted vegetables and Tiramisu)
- All ingredients
- Cooking equipment and teaching resources are provided in our practical kitchens for your use on the day.

Course Details/Summary: Sauces are the foundation of French gastronomy and many other international cuisine styles. In this course, our Le Cordon Bleu Cuisine Chef will lead you through the preparation of a number of classic and modern variations.

You will learn to create an essential range of sauces, stocks, emulsions and coulis to compliment a wide variety of dishes:
- Mother sauces (e.g. Béchamel, Mornay)
- Secondary sauces (e.g. Bordelaise)
- Modern style sauces (e.g. Syphon Tiramissu)
- Basic sauces (e.g. Beurre Blanc)
- Sweet sauces (e.g. Crème Anglaise)
- Basic stocks (e.g. White Chicken Stock)
- Emulsions (e.g. Mayonnaise, Vinaigrette)
- Fruit & vegetable coulis (e.g. Fenoul & Parsley Coulis, Raspberry Coulis)
- Hot emulsions sauces (e.g. Herb Emulsion)
- Bigarade sauce (e.g. Orange Duck Sauce)

No previous culinary experience is required to participate in this course.

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