Mastering the Art of Sauce Making

This class is designed to teach you the culinary skills required for making perfect sauces. The French are masters of sauce/gravy making. Gordon Ramsey, Marco Pierre White, Monica Galetti all worked under the guidance of French master chefs to help them refine their sauce making on a section in the kitchen called ‘The Saucier’.
Peter trained as a chef Saucier in two Michelin star kitchens including Le Souffle at The Intercontinental and under the watchful eye of Pierre Chevillard at The Chewton Glen where James Martin was also training at the same time.
What will I make?
*Reduction sauce method: Classic sauce au poivre (peppercorn sauce ) ideal for making vegetarian dishes shine with flavour, it’s also a marriage made in heaven for most meats and fish cuts.
*Bechamel method: Sauce Soubise (named after 18th century ‘Prince Soubise’ of France) and watercress sauce (using organically grown chalk stream Wiltshire watercress!).
*Cold sauces/Dressings: Tomato & three mustard coulis from the French word ‘Couler’ to flow (coulis can be savoury or sweet) and Home-made horseradish relish.