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Stocks & Sauces - The Roux Way


Sauce and stocks are demystified in this full day class with Roux Executive Chefs Toby Stuart or Bruno Valette. Your chef will teach you the essential techniques and key recipes you need to make successful stocks, sauces, jus and reductions with confidence - the Roux Way.

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Full Day Experience £225

For Michel Roux Jr stocks are the cornerstones of great cooking and sauces provide the finishing touch to a dish. The key to sauce success is understanding its components, so in this full-day class your Roux chef goes back to basics.

Sauces and stocks demystified

Starting with stocks, your chef will show you how to make a deeply flavoured brown chicken jus - long slow cooking is just one of the secrets. Leaving the stockpot to simmer, turn your hand to making a simple fish stock. The focus turns to technique as you clarify butter and whisk up a sleek hollandaise (to accompany your lunch) and master its many derivatives. Next learn the fundamental principles behind sauces as you create a red wine reduction using jus as your base.

  • Janet's review of Stocks & Sauces " I had a great time on the Stocks & Sauces day. Toby Stuart was superb. He was a very likeable character who could explain and demonstrate with a good sense of humour, and with excellent knowledge. I learned a great deal and had fun. I think the sous-chefs were also brilliant. "
  • Richard's review of Stocks & Sauces: " Very much enjoyed my course. Learned a lot, the food and wine was plentiful, Toby is a great instructor, and all of the staff on the day were great. "
  • Charlie's review of Stocks & Sauces " The course was excellent and was run brilliantly from the moment of reception to the moment of leaving all the staff are very friendly, informative and happy to answer all queries. The course itself was also packed with information and tips. "
  • Oliver's review of Stocks & Sauces " I thought it was a great course - well thought through and structured. It's a real bonus to have a professional, practicing chef like Toby give an insider take. I thought he was a natural teacher and combined humility with authority which is exactly what's needed. "

From savoury to sweet

After lunch enjoyed round the dining room table, sample Bois Boudran, a Roux family classic. Next pick up failsafe tips and techniques on finishing off the perfect meat jus before setting about creating a sweet sauce to enjoy with dessert at the end of the class. On this cooking course, along with plenty of hands-on practice at the stove, you'll take home a repertoire of foolproof and delicious sauces to cook with confidence in your own kitchen.

Booking details

Sauce and stocks are demystified in this full day class with Roux Executive Chef Toby Stuart. Toby Stuart has a wealth of knowledge and tips to share having began his career back in 1997 at Gordon Ramsay's Aubergine. He now travels the country for the Roux family overseeing operations at various hotels and events such as Wimbledon and Epsom Races. Toby will teach you the essential techniques and key recipes you need to make successful stocks, sauces, jus and reductions with confidence - the Roux Way.

  • With Toby Stuart
  • Cost £225.00 each
  • Starts at 10:00 AM
  • Ends at 4:00 PM

Sauce and stocks are demystified in this full day class with Roux Executive Chef Bruno Valette. Bruno Valette has a wealth of knowledge and tips to share having worked alongside the Roux family for almost 25 years. He has travelled the world working for Albert Roux and spends his time working across the Roux's Fine Dining ventures up and down the country. Bruno will teach you the essential techniques and key recipes you need to make successful stocks, sauces, jus and reductions with confidence - the Roux Way.

  • With Bruno Valette
  • Cost £225.00 each
  • Starts at 10:00 AM
  • Ends at 4:00 PM

Sauce and stocks are demystified in this full day class with Roux Executive Chef Bruno Valette. Bruno Valette has a wealth of knowledge and tips to share having worked alongside the Roux family for almost 25 years. He has travelled the world working for Albert Roux and spends his time working across the Roux's Fine Dining ventures up and down the country. Bruno will teach you the essential techniques and key recipes you need to make successful stocks, sauces, jus and reductions with confidence - the Roux Way.

  • With Bruno Valette
  • Cost £225.00 each
  • Starts at 10:00 AM
  • Ends at 4:00 PM

Sauce and stocks are demystified in this full day class with Roux Executive Chef Toby Stuart. Toby Stuart has a wealth of knowledge and tips to share having began his career back in 1997 at Gordon Ramsay's Aubergine. He now travels the country for the Roux family overseeing operations at various hotels and events such as Wimbledon and Epsom Races. Toby will teach you the essential techniques and key recipes you need to make successful stocks, sauces, jus and reductions with confidence - the Roux Way.

  • With Toby Stuart
  • Cost £225.00 each
  • Starts at 10:00 AM
  • Ends at 4:00 PM

Sauce and stocks are demystified in this full day class with Roux Executive Chef Bruno Valette. Bruno Valette has a wealth of knowledge and tips to share having worked alongside the Roux family for almost 25 years. He has travelled the world working for Albert Roux and spends his time working across the Roux's Fine Dining ventures up and down the country. Bruno will teach you the essential techniques and key recipes you need to make successful stocks, sauces, jus and reductions with confidence - the Roux Way.

  • With Bruno Valette
  • Cost £225.00 each
  • Starts at 10:00 AM
  • Ends at 4:00 PM

Sauce and stocks are demystified in this full day class with Roux Executive Chef Bruno Valette. Bruno Valette has a wealth of knowledge and tips to share having worked alongside the Roux family for almost 25 years. He has travelled the world working for Albert Roux and spends his time working across the Roux's Fine Dining ventures up and down the country. Bruno will teach you the essential techniques and key recipes you need to make successful stocks, sauces, jus and reductions with confidence - the Roux Way.

  • With Bruno Valette
  • Cost £225.00 each
  • Starts at 10:00 AM
  • Ends at 4:00 PM

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