Sauces, Emulsions and Stocks Cooking Class


Learn to master the five mother sauces of French cuisine at our London cookery school in Islington, Hampstead or Chiswick.

Product Details

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, focusing on the five mother sauces of French cuisine. You'll learn how to make:

  • Béchamel, a creamy sauce made from white roux and cheese
  • Velouté, a blonde roux-based sauce for richer soups
  • Hollandaise, a tricky (but worth it) sauce for Eggs Benedict and so much more
  • Mayonnaise, which is 100% better when homemade 
  • Tomato sauce
  • Chicken and vegetable stock

At the end of the class you will sit down and taste all the sauces via a meal of vegetable lasagna, tarragon and mushroom soup, and roasted vegetables with hollandaise.

Age Restriction: 16+

Main Allergen(s): Eggs, dairy, gluten

This class is suitable for vegetarians and pescetarians.

Why we love it

'A foundational class that will inform your understanding of *all* sauces.' 

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