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So you think that Hollandaise is a country in the Netherlands and that eating a fine Jus is a euphemism for religious based cannibalism…
Did you know that you can do more with a bottle of wine then DRINK it? That pan juices should never be tipped in the bin and that Buerre Blanc is not Mont Blanc’s cousin once removed?
Here’s something I do know – it’s time for you to GET SAUCY!
In this 2-hour demonstration with hands-on elements Lindy Cameron Powell will show you how to elevate your ho hum dinner to a humdinger!
With basic Jus and pan juices cranked up a notch and into an utterly decadent Red Wine Chocolate Sauce. Nail Buerre-Blanc and wrap your head around Hollandaise and Bernaise. Mushrooms shine in a delicious White Wine Sauce, and make and take home your own roll of Cafe de Paris and Truffle Butter.
Lindy’s exercise doesn’t end there, with countless tips and tricks as well as a discussion on thickening agents and all the ‘how to’s‘.
Taste test each of the sauces and enjoy them over the appropriate fair, such as but not limited to Chicken, Fillet Steak, Asparagus and Fish.
Book now or you’ll roux the day you missed it! Glass of wine included in class.