Trupp Cooking School

Trupp Cooking School

(8)
Melbourne, VIC

Classic Sauces

What to Bring

  • Your enthusiasm!

What to Wear

  • Wear closed, flat shoes to avoid any slipping or burns from spillage

Classic Sauces

About This Class

Class Schedule

  • Duration: 3 Hours

What You Will Learn

  • Learn French sauce cooking” and experience the meaning of those words.
  • Learn how to make a wide range of cold sauces such as vinaigrettes, mayonnaise style sauces.
  • A complete learning experience

What You Get

  • Expert tuition from an expert coach
  • Hands on experience
  • Provides knives, all cooking equipment and Electrolux aprons
  • Each student leaves with a full recipe book, so they can apply their new skills at home

Description

“Sauces bring a dish together” so the French say! They also say that a sauce acts as the bridge between food and wine. In this session we challenge “French sauce cooking” and experience the meaning of those words. You will experience Sauces, Jus, Glaze, Béarnaise and all the other sauces classic you always wanted to make at home.

You learn how to make a wide range of cold sauces such as vinaigrettes, mayonnaise style sauces. The hot sauce part is where it becomes serious when fish, poultry, shellfish and brown veal stocks are boiled and turned into gravy style sauces such as red wine glaze, Madeira glace and many others. White sauces like Veloute’s, Béchamel and Mornay lead to the hot Egg sauces such as hollandaise, béarnaise and sabayons. Plenty of butter will be used in Beurre Blanc`s before we finish of with some more unusual emulsions.

“Bon Appetit”

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