Here we focus on the correct technique for making stocks and also savoury and sweet sauces…that can be used for a wide range of dishes.
‘Stocks and Sauces’ shows you how to create maximum flavour as well as making fast and delicious ‘fine’ and everyday sauces.
This course is very unique and popular, so please book early to avoid disappointment.
Skills Covered:
- Stocks
- Emulsification sauces
- Hot sauces
- Sweet sauces
Typical recipes covered:
- Brown stock
- Vegetable stock
- Bearnaise sauce
- Prawn shell cream sauce
- Zabaglione
This evening course includes:
- Expert tuition and advice
- 75% Practical experience on behalf of the student
- Short cookery skills demonstrations
- Take-home recipe packs
- Hot and cold refreshments from the bar (including freshly baked biscuits)
- Sit-Down meal, enjoying dishes you have created.
This course is suitable for the amateur and enthusiast.
Take a look at our FAQs which include useful tips.
“Very enjoyable evening with good practical experience. Help always on hand.” S. Riggs
“Stocks and Sauces really do make the difference and White Pepper Cookery School made them a simple task. Brilliant course and tutor.” T. Dickerson
“I have really enjoyed learning new skills and would thoroughly recommend White Pepper Cookery School.” V. Pulfer
