Sauces are one of the most important elements to any dish, so it is definitely good to know the basics of the perfect sauce! This course will equip you with ample knowledge so that you are sure to have a useful sauce up your sleeve whenever it is required. We include at least one flour thickened sauce (eg a white sauce or a veloute sauce), one pan sauce (eg pork medallions with Marsala cream sauce) and one emulsion (eg hollandaise, beurre blanc or mayonnaise), plus lots of advice on variations of these sauces and what they can be served/made with.