Emma’s classic French sauces with a modern twist add that extra, amazing flavor to many dishes. In this class, learn the secrets for sauce success, with recipes including: Japonaise (Japanese) seasoned Diane sauce on pan-cooked steaks or duck breasts; traditional beurre blanc, with a ruby grapefruit twist, on poached freshwater trout; sauce paloise, a classic béarnaise variation with soft tender leaf herbs replacing tarragon, in an asparagus and kifler potato salad; jus lie, a sauce made with reduced pan juices from roast chicken, thyme and leek; crème anglaise, a light, pouring custard that Emma will use to make ice cream, and is also a versatile accessory for many desserts; and for a final treat, kaffir lime gel with vegan pavlova.
Simply Delicious: Quick French
Classic French sauces with a modern twist
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Chef, Industry Trainer
Emma Mackay started her career during the height of the Nouvelle Cuisine rampage of the 80s, working at Iain Hewitson’s Three Hat restaurant Fleurie. In 2002 Emma was awarded Young Chef of the Year while co-heading the kitchen at Blakes Cafeteria. Emma is now a certified Industry Trainer with an approach to cooking which is fun, informative and hands-on. More