Kitchen Fundamentals – Sauce Making classes

Kitchen Fundamentals - Sauce Making Classes in France

Master the mother sauces in this kitchen fundamental course on sauce making. In this class, you will learn how to make stock and various sauces to accompany, fish, meat, poultry or vegetables. We will cover a number of the mother sauces and some of their variants giving you a good introduction to French cuisine.

 

€90.00

Classes taught in English

Class Duration: 4 hours (includes tasting sauces at end of class)
Price per person: 90€
Maximum Class Size: 8 participants
Language: This class is open to both French and English speaking and may be simultaneously offered in both langages.

Discounted rates given upon booking your second class. Book your first class and receive the promotional code on your confirmation.

Highlights

  • Understand the mother sauces and their uses
  • Learn about emulsion techniques
  • Learn about flavoring and proper seasoning
  • Learn from an experienced French chef
  • Pick up skills and tips that you can apply to your everyday cooking
  • Hands-on cooking experience in a small group
  • Sample the sauces we have made in class
  • Glass of wine included

Privatize this class

Want to privatize the class for your family or group? Private classes are fully customizable and can include several courses in one. Private class price: 600€ for up to 3 people (100 € for each additional person). Select Private Lessons on our booking page to send your private class request. You can also email us about private lessons should you have any questions or special requests.


With a good base, you can make a great stock. Our Sauce making class is part of our Fundamental kitchen series, which includes dough making and knife skills. These classes can be taken together as a package or individually and will give you a good base in the kitchen for both amateur and more advanced home cooks. In this class you will learn all about the mother sauces. From this base of mother sauces, you will be able to make countless declinations.

Chef Eric will guide you through the techniques of classical and contemporary sauce-making in this 4-hour class. You will cover sauces for meat, fish & vegetables, as well as emulsions. You will be able to sample your sauces with tasting-size portions of meat, poultry, vegetables and or fish.

The class will always end on a “sweet note” with a small dessert & a glass of wine.

Examples of Sauces we will cover:

  • Sauce beurre blanc, sauce vin blanc, sauce vin rouge
  • Velouté, béchamel, sauce poulette
  • Sauce à l’estragon, sauce au poivre, sauce diable
  • Bernaise, hollandaise, maltaise

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