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The Sauceror's Apprentice

$190 AUD

See Dates and Bookings Contact Us

Sunday 20 October 2024
10 AM - 4 PM

Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia


What You Learn

How to create a base simple stock

How to make veloute and cream sauces and glazes

How make mayonnaise and aioli

What You Get

Certificate of attendance

Recipe notes

Hands on training

Materials to Bring

We supply all equipment but participants should bring own carry home containers

Pen for note taking

Dress Code

Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.


Go straight to the sauce with this back to basics class.

At the commencement of this course, you will learn how to make the base of almost all good recipes – a good simple stock.  Vastly superior to shop bought, you really will taste the difference.

Once you have mastered the base stock foundation, you then create derivatives from this liquid gold, first a veloute, followed by a cream sauce or soup, and a glaze.

Further elevate your fridge staples, by creating classic cold & warm emulsions; a creamy mayonnaise and an aioli, a hollandaise and bearnaise ; and even a beurre blanc. Praise Be (gone).

This class also covers the luxurious and silky lasagna fundamental, a béchamel and cheesy mornay sauce - which as we know, is the source  of all comfort food. 


Walk out of this class feeling like a Sauceror with all the liquid magic you have made.

On completion of this class you will receive a certificate of attendance. 

Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.