Sauce Making Class

Learn the French Mother Sauces in a sauce making class in Paris

Sauce Making Classes in Paris. When you have a good stock, you have a good sauce. When you have a good sauce you have good food. Learn the basics of French sauce making in the Mother of all Sauces, a hands-on French sauce making class in Paris.

You’ll learn at least 5 sauces in this 4-hour class. A tasting is included at the end of class. Class taught in English.

150.00€

Classes taught in English

Class Duration: 4 hours (includes tasting)
Price per person: 150€

Discounted rates are given upon booking your second class. Book your first class and receive the promotional code on your confirmation.

Highlights

  • Learn to make a stock from scratch

  • Master the basic French sauces essential to French cuisine (we will cover at least 5 sauces)

  • Learn technics for elaborating your sauce preparations

  • A hands-on learning experience in a fun and convivial atmosphere

  • Class in English

Privatize this class

Interested in a more one-on-one experience with our chefs? Want to organize an individual or group lesson for a particular period that better fits your schedule? For your hen-do (bachelorette parties), bachelor parties or team-building sessions, why not request a private lesson? Private classes are fully customizable. Use the link below to make your request. Select Private Lessons on our booking page to send your private class request. You can also email us about private lessons should you have any questions or special requests.


Offer this class as a gift to your friends and family.

Gift voucher

This sauce making class offers a good introduction to the French mother sauces as elaborated by chef Auguste Escoffier. Traditional French cooking has always been about the sauce and stock. A whole kitchen station was dedicated just to this task. This is a fundamentals class and will prepare you to take your sauces to the next level.

In this class, you will prepare sauces that can accompany meat, poultry, fish, & vegetable dishes.

In this French sauce making class, the sauces are the stars. We will prepare simple meat, fish and vegetable dishes to accompany our sauces so that you will be able to taste your sauces. Learn to make a stock – the essential base for any good sauce. We will also teach you how to clarify butter as well as variations of sauces to enlarge your sauce-making library. In total, you will make at least 5 sauces in class with the assistance of your chef.

Of course, as usual, everything will be fresh and in-season, so the accompanying recipes will vary based on what is available.

Some examples of what you’ll make in class (based on season and availability):

Chicken or fish velouté
Sauce au Poivre
Clarified Butter
Beurre Blanc
“Aise” Sauces (ie mayonnaise, Hollandaise, etc.)

For timing, some parts of the preparations may be done in advance by your chef.


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