Kochkurs Saucen
Duration
300 minutes
Sauces cooking course
at the Sonja Lenz Cooking School
with meat sommelier Veronika Hellstern
Conjuring up a good sauce is actually not difficult, but what you do need is time and patience.
The basis of a sauce is a good stock and this is where all the pots will be steaming in the evening in our sauce cooking course.
The art of reduction and the resulting flavors are what give our dishes their zing and are fine accompaniments for our meat.
The basic stock - the basis of all soups and stocks
Beef stock with marrow dumplings
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Onion sauce for roast beef
Onion sauce for roast beef
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Mediterranean rolled pork roast
Mediterranean rolled pork roast
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Veal jus for the next gravy at home
Veal jus for the next gravy at home
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Sous-vide cooked veal fillet with truffle sauce and cognac cream sauce
Sous-vide cooked veal fillet with truffle sauce and cognac cream sauce
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Fish stock - a jar for at home too
Fish stock - a jar for at home too
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White wine sauce with fish fillet
White wine sauce with fish fillet
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Paprika sauce and remoulade with grilled meat
Paprika sauce and remoulade with grilled meat
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Vegan gravy
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Salad dressing
Salad dressing
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Lightning hollandaise
Lightning hollandaise
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Vanilla sauce with apple strudel rounds off our menu
Vanilla sauce with apple strudel rounds off our menu
Interesting facts about stir-frying and tips for when things go wrong.