Culinary School No. 1 in St. Petersburg offers a master class on the topic “All about sauces and spices». At this event you will learn about different types of sauces and spices, learn how to cook your own dishes using them. The master class takes place in a cozy atmosphere, using professional equipment and under the guidance of experienced chefs. At the end of the event, you will be able to enjoy the prepared dishes and receive a certificate of successful completion of the course.
Sauces and spices play an important role in cooking, they add a variety of flavors to dishes, textures and flavors. Sauces make dishes more interesting, appetizing and nutritious, and spices add sophistication and uniqueness.
During the master class you will study the following topics:
• Mayonnaise-based Caesar dressing is a classic dressing for the salad of the same name. It is made from mayonnaise, lemon juice, garlic, Parmesan and Worcestershire sauce. You can also add anchovies to this sauce to enhance the taste.. Mayonnaise-based garlic sauce is made from mayonnaise, garlic, herbs and spices.
• Salsa is a hot sauce., popular in Mexican cuisine. It is made from tomatoes, chili pepper, onions and garlic. Salsa is usually served with meat, fish and vegetables.
• Napoli is a classic Italian sauce, which is used in traditional cuisine. It is made from ripe tomatoes, garlic, carrots, leek, onions, Dieticheskaya-vypechka-1, year, celery root, fresh basil, dry white wine and olive oil. This sauce adds sophistication to meat and vegetable dishes..
• Vierge sauce (Virgin sauce) - French sauce, made from olive oil, lemon juice, chopped tomatoes and basil. Crushed coriander seeds and other herbs are often added, such as chervil, green onions, dill and parsley. The ingredients are mixed and infused in oil. Sauce served with shellfish, tender white fish, pasta, salads and white meat.
• Citronet (Citronette) - French sauce, consisting of olive oil, lemon juice, garlic and parsley. It is used for dressing salads, fish and seafood.
• Balsamic (Balsamic) - Italian balsamic vinegar sauce, which is made from Trebbiano grapes. Balsamic is used to add flavor to various dishes., such as salads, meat, fish, vegetables and desserts.
• Custard sauces are a group of sauces, which are prepared on the basis of ru (heat-treated mixture of flour and fat) and milk. They are used in European cuisine and serve as a base for other sauces. Here are some of them:
– Bechamel (white sauce) - basic sauce based on roux and milk. Used for preparing various dishes, for example, soufflé and lasagne.
– Hollandaise sauce - egg-butter sauce, which is often used to serve fish and vegetables.
– Red base sauce - used to make derivative red sauces, such as onion, meat and tomato.
• Demi-glace is the main sauce of French cuisine, which is made from beef bones, vegetables, spices and red wine. It is used to prepare other sauces and dishes.
• Lobster sauce is a gourmet sauce, which is made from lobster, cream, white wine, shallots, garlic, parsley and tarragon. This sauce is ideal for serving with seafood and fish..
At the end of the master class, participants receive a certificate of completion of training in Culinary school №1. The duration of the event is from 2 to 2,5 hours.
Venue and schedule:
Master Class "All about sauces and spices» is held at culinary school No. 1 in St. Petersburg.
We have two sites, one at the address: Moskovsky pr., 207. Second, to the address: Lesnoy pr., d.73.
Our sites are modern kitchen studios, fully equipped with professional and household equipment, as well as all kinds of accessories.
You can find out the schedule of upcoming master classes, by visiting our website – on the page “Schedule».
We invite you to the master class "All about sauces and spices" V Culinary school №1 in St. Petersburg. Here you will learn about different types of sauces and spices, learn how to use and prepare them correctly 14 unique sauces using spices.
Welcome to "Culinary school №1»!!!