The sauce is the icing on the cake of your perfect dishes. If there's one discipline in which you can prove your mastery, it's in assembling, reducing, straining and binding. That's why Marieneck has the perfect training camp to help you prepare the perfect sauce for your next dinner.
During this cooking course you will learn from scratch what it means to cook a jus, a fond, the grand jus or a consommé or even to stir a dressing. While making our sauces and stocks, courses are prepared to match the sauces, which are tasted together.
The experience chefs will learn how to make:
- Mayonnaise and dressing
- jus derivations such as red wine-scallot sauce or beer sauce
- a fish stock, from which a Beurre Blanc and Beurre Rouge are made
- Sauce Velouté, Sauce Hollandaise; derivatives like Sauce Choron, Sauce Béarnaise
- English cream (classic custard)
If, during the course of the event, you think of a sauce that we don't have on our list and that you've always wanted to know how to make, Stephan will be happy to explain it to you.
We will also be happy to pack the leftover sauces for you to take home.
All our courses include drinks - aperitif, water, soft drinks, beer, wines - the menu, the moderator and a rental apron.This content has been machine translated.