Learn the fundamental sauces that form the foundation of classic European cooking.
Join Chef Derren for a hands on workshop focussing on the preperation of four of the fundamental or “mother” sauces used in classic European cuisine.
We will prepare the following:
- Béchamel: A white sauce made with milk and a light roux or butter and flour
- Velouté: A lightly colored, smooth sauce made with a roux and clear chicken stock
- Hollandaise: An emulsified sauce made with butter, egg yolks, and lemon juice or vinegar.
- Tomato: A sauce made by reducing tomatoes, sometimes thickened with a roux.
You will learn about the preparation and uses and variations of these sauces, make a delicious lunch and takeaway.
This workshop is for unpaid adult carers in East Sussex.
It includes lunch, redfreshments and recipes.
This work is supported by Care for the Carers
