Mastering the Art of Sauce Making

Led by Peter Vaughan

"A good sauce will elevate an ingredient or dish to a much higher level of sensory enjoyment" Chef Joel Reblochon (Chef mentor to Gordon Ramsey)

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.

What happens on the day?

• The class is a busy hands-on session.
• All ingredients, equipment and aprons will be supplied PLUS we will do the washing up!
• The small group size enables you to get plenty of attention. You will be working in a friendly and sociable environment.
• For this session you will be taking away all that you make and won't be sitting down to eat at the cookery school. Everything is suitable for freezing to use at a later date.

This class can be made suitable for vegetarians, vegan and gluten free if you let us know when you book. Please note that we cannot guarantee an allergen-free environment.