Basic Sauces

Saucier: A saucier or sauté chef is a position in the classical brigade style kitchen. It can be translated into English as sauce cook. In addition to preparing sauces, stocks, soups, the saucier prepares stews, hot hors d’oeuvres and sautés food to order. Although it is often considered the highest position of the station cooks, the saucier is typically still tertiary to the chef and soups chef. A white sauce can become many different sauces. A good stock is the base for many recipes. Even though you can store buy good stocks these days, there is nothing more satisfying than making everything from scratch. Come and learn from scratch how to make these two recipes as well as many more.

What to bring:

  • 2 Tea Towels
  • Dish Cloth
  • Sharp Knife
  • Chopping Board
  • Apron
  • Take away container for any leftovers

Safety First:

Please ensure you wear closed in shoes, long pants and ensure long hair is tied back.

This course has no current classes. Please the waiting list.