Flavour and consistency are key to a great sauce and in this Master class you will explore these two elements. You will master the skills in making a good stock and a range of classic sauces, then apply them to a range of dishes. These may include-

• Fish stock
• A delicious jus
• A white meat and brown stock
• A classic Roux
• A beurre Manié
• Savoury butters
• Hollandaise
• Vinaigrette
• Tomato ragu
• Creme anglaise
• Salted caramel sauce
• A fruit sauce