Sauces are to key to complementing and adding flavour to a dish and can take your cooking skills to another level.  Knowing the fundamental ‘mother’ sauces is essential for any aspiring chef’s recipe collection. Today we will look at making a chicken stock from scratch, an emulsion sauce (Bearnaise), a Mornay sauce (Bechemal), piquant sauce (Vierge) as well as a sweet sauce (Butterscotch).

Dishes
• Chicken Stock
• Mustard & White Wine Sauce
• Bechemal Sauce
• Bearnaise Sauce
• Sauce Vierge
• Butterscotch Sauce