Sauces

Sauciers are some of the most respected staff in any kitchen. The reason? Sauces are that important.

Up-skill your knowledge of sauces with this plant-forward sauces course, which teaches you all about emulsions, vinaigrettes and other traditional sauces. We draw inspiration from seven global sauces to look beyond the classic mother sauces in building a new, deliciously varied foundation for sauce-making.
Overview

This course will enable you to

  • Describe the scientific principles of an emulsion
  • Describe the principles behind the separation of an emulsion and how to repair a broken emulsion
  • Describe the role global sauces play in the plant-forward kitchen
  • Describe the steps of making a traditional vinaigrette
  • Identify which optimum oils can be selected for vinaigrette for the plant-forward kitchen
  • Describe seven global sauces that can be used as bases for a variety of derivative sauces

Course contents