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How to Cook – Sauces – Weekend

Master the foundations of stocks and sauces and learn to elevate any dish

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3323 / 3323


Elevate your skills to new heights in this home-cook course


Best suited for people with little or no culinary experience



Knowing how to make a good sauce is an important skill in any cook’s repertoire. Join us on this bestselling day class for a thorough introduction into making sauces and enhancing the dishes you cook. 

Discover the difference between flour-based, pan, emulsion, reduction and composite sauces, master velouté or hollandaise and learn to perfect stocks and jus for depth of flavour. Once you’ve mastered the classic techniques, the recipes can easily be adapted and will act as a solid foundation for your future culinary endeavours. The menu for this class changes seasonally.


Spring/Summer (March to August): 


  • Fish stock
  • Spatchcocking of quail
  • Velouté sauce – Pernod Velouté
  • Emulsion sauce – Beurre Blanc


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


Autumn/Winter (September to February):


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


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

Menu may be subject to change

Course Structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently. Regardless, there is always more than enough food to go around, and often food to take home too.

Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.


What’s included: 

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • We do the washing up

What 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. However, some classes are unsuitable for people with particular intolerances as 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.