Mastering Sauces Workshop

Sauces are the foundation of French gastronomy and many other international cuisine styles. In this course, our Le Cordon Bleu Master Chef will lead you through the preparation of a number of classic and modern variations.

Make the most of this opportunity by asking our chef questions and harness their decades of experience and insights!

Date: 1st March 2025

Time: 9am to 4pm (light lunch included)

Duration: 6 hours

Location: Le Cordon Bleu New Zealand, Level 2, 52 Cuba Street, Te Aro, Wellington

Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day.

Course Summary: You will learn a variety of sauce making techniques, including emulsification, managing sauce consistencies, mastering flavours by balancing sweet, bitter, acid, and salt components. And identifying the best uses for sauce types for various dishes and key ingredients.

You Will Create:

• Sauce Mornay with endives

• Crème anglaise to ice cream

• Bisque sauce

• Acidic herbal sauce with snails

• Sauce bigarade with duck filet

• Hollandaise sauce

• Bordelaise sauce with tournedos

• Sauce Dieppoise with fish filet

Contact Details : +64 4 472 9800  |  nz@cordonbleu.edu

All bookings are subject to the following terms and conditions