Kitchen Fundamental 2 - Sauces

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

Know what’s Happening Next — before everyone else does.

Get App

Host or Publisher Community Chef - Good Food for All