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Summary How to Cook Sauces

Expand your culinary repertoire with this classic Leiths class. With the help of our expert chef teachers, you'll discover the difference between flour-based, pan, emulsion, reduction and composite sauces, learning foolproof tips for culinary success.

With a mix of demonstration and hands-on cooking, you will have the chance to tackle the notoriously tricky Hollandaise, perfect your pan sauce technique, and discover the best way to approach stocks and Jus in your own kitchen.

With little preparation, these sauces are easily adapted, and will create a solid foundation for your future culinary endeavours.

The menu for this class changes seasonally, please see below the spring/summer menu and the autumn/winter menu.



  • Fish stock
  • Spatchcocking of quail
  • Veloute sauce - Pernod Veloute
  • Emulsion sauce - Beurre Blanc


  • Romesco sauce
  • Beurre Blanc
  • Veloute sauce - Sea bream with fennel and Pernod Veloute
  • Spatchcock black tea quail with reduction sauce – Pomegranate jus



  • Brown chicken & veal stock
  • Emulsion sauce - Hollandaise sauce
  • Composite sauce - Carrot-top pesto


  • Reduction sauce - Maderia jus
  • Hollandaise, by machine, with purple sprouting broccoli
  • Roasted carrots with carrot-top pesto
  • Pan sauce - Chicken Supreme with white wine and thyme

Please note the recipes in this class are predominantly meat based.

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Class structure

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the Leiths tutors. Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info How to Cook Sauces

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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