During this workshop, you will learn how to make different sauces, which are among the essential elements of French gastronomy.
You will learn how to master iconic French sauces using three key techniques:
- A cold emulsion, based on mayonnaise, which we will adapt into gribiche and aioli.
- A hot emulsion, based on sabayon, adapted into béarnaise.
- A chicken stock for a delicious sauce of the same name.
- A cold emulsion, based on mayonnaise, which we will adapt into gribiche and aioli.
- A hot emulsion, based on sabayon, adapted into béarnaise.
- A chicken stock for a delicious sauce of the same name.
