This program covers the Basic level of stock making from start to finish and also the Sauce. Sauce are always the foundation of any dish and without a good sauce, the dish is never completeYou will be learning 4 Basic stock and 15 different sauces in this programBeef Stock - Fresh Beef stock made from bones, mirepoix and bouquet garni, cooked for a short time to give a good flavour to soups and sauces. Chicken stock -Fresh chicken stock made from bones, mirepoix and bouquet garni, cooked for a short time to give a good flavour to soups and sauces. Fish Stock - A simple ‘fumet’ as its also known, fish bones with wine, lemon and mirepoix cooked for a short time. Good base for seafood dishesVegetable stock - A light vegetable stock made with mirepoix consisting of more aromatics, to give a sweet base for soups and sauces. Bechamel sauce - Milk thickened with a white roux, a good topping for vegetable & potatoe dishes or even a lasagna. One of the mothersauces, from which many derivitives can be made. Brown sauce or Espagnole - Beef/brown stock base, cooked for a short time with browned mirepoix and tomato paste, before being thickened with a brown roux, rich flavour which is perfect for sauces on meat dishes. Also a mother sauce. Demi Glaze - A half glaze. Made from a half and half mixture of beef stock and brown sauce. Reduced until it thickens and has a rich flavour. Perfect for heavy meat dishesPesto Sauce - Basil, garlic, parmesan cheese and olive oil with the addition of nuts, make a well rounded out sauce that goes well with an array of dishes. Ceasor Dressing - Mayonnaise base dressing with the addition of other bold flavours such as anchovies, garlic and mustard. This dressing completes the caesar salad. Chicken Bolognaise - Tomato based pasta sauce which has an array of vegetables and chicken inside. The sauce of choice for spaghetti bolognaise. Chimichuri Sauce - An oil based marination or sauce, made with lemon juice and parsley. Goes well with seafood and meats. Almond Lemon Cream Sauce - Light cream sauce with lemon and chopped almonds inside, very well suited for fish. Tomato Sauce - Tomato sauce made with mirepoix, tomatoes and herbs. Another mother sauce and base for many pasta dishes. Tartare Sauce - Hand mixed mayonnaise based sauce, has a typical sour taste to go well with seafood dishes. Thai Vinaigrette with Lemon Grass - A thai influenced vinaigrette, bursting with the flavour of fish sauce. Perfect for dressing a variety of salads. Thousand Island Sauce - Classic seafood sauce or dip. Mayonnaise base with the addition of tomato ketchup and chili sauce to give a flavourful end result. Bell Pepper Sauce - Simple coulis made with bell peppers cooked in stock, perfect as a dip, sauce or puree for a variety of dishes. Honey Lemon Dressing - Light, refreshing emulsion of oil, honey and lemon. Perfect for salad dressings. Tomato Salsa - A refreshing salsa mix of tomatoes, garlic and vinegar amongst other things. Perfect for steamed fish.
