Stocks and Sauces Workshop

You will make vegetable stock, and learn how to make meat stocks understanding the differences and methods you can use as well as reducing and storing your stocks. Then we will cover how to thicken sauces, making and using various types of roux. You will then learn about the five 'French' mother sauces, and make a béchamel and velouté.

To finish, you will learn how to add depth and flavour to your sauces by make some pan sauces including a jus, learning about emulsifying.

Also check out other Workshops in Hinckley.