The Art of Sauces Cooking Workshop

We will start with the fundamentals of stocks, wines, oils and vinegars and work with these ingredients to add nuance and complexities to everyday dishes.
We will start with vinaigrettes, butter sauces, hollandaise and mayonnaise and move up to the more complex meat and fish sauces we are famous for.
To finish it off, we will work with the egg and cream sauces that will enhance your desserts. Bring your imagination and bring your appetite.