Larousse Gastronomique defines a sauce as “a hot or cold liquid either served with, or used in the cooking of, a dish.” It certainly helps to add flavour and enhances the dish. On this one day workshop at Edinburgh Food & Drink Academy we will teach how to make a variety of sauces.
We will cover stocks, and how to thicken and enrich sauces whether by reduction, using a roux, adding butter or cream. We will also cover emulsion sauces and some sweet sauces.
There will be a break for lunch which you can enjoy in our dining room with a glass of wine.
The recipes made on this course contain the following: SULPHITES, MILK, GLUTEN, MUSTARD
This class is not suitable for vegans or vegetarians and can be adapted to be dairy-free and made with non gluten containing ingredients.
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
On the day, the school will be open from 9.30am and the class will begin at 9.45am. The class will be finished by 3.30pm, depending on the course and class size it may finish earlier.
“The cook school put me in touch with Castle Terrace, a good portion of my career was spent there… it’s great the connections you can make on the back of a course at the cook school.”
“The cookery school gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved”
“…what really stood out to me was its reputation for high-level training in a supportive environment… The technical knowledge, attention to detail, and efficiency I have learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.”
We understand the significance of this decision, and are always happy to arrange a call or tour with our Head Teacher for anyone with interest in our Professional Course Programme.
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