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
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