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