Introduction to Mother Sauces | Bridgwater & Taunton College

Course Overview

This course is for anyone that would like to learn how to create their own base sauces from scratch at home.

You will spend the day using the fantastic facilities of the Quantock Restaurant, learning from our experienced chef, Olivia, all about the world of sauces. Catergorised by the famous Auguste Escoffier, the mother sauces can be used as a base to many dishes.

You will leave here understanding the processes, hints, tips and how to rectify and problems within the making process for these sauces:

  • Bechamel
  • Espagnole
  • Veloute
  • Tomate Sauce
  • Hollandaise

We will show you a variety of ways to use each sauce, including making your own Eggs Benedict for lunch with your hollandaise sauce.

This course will give you the confidence and tools to experiment with different bases to create your own unique dishes at home. You will be able to take home 4 of the sauces, so please bring containers to transport them.
Make sure you wear comfy shoes as you will be on your feet for the majority of the day and our kitchen uses induction hobs so please be aware that this may not be appropriate for anyone with a pacemaker.

We will welcome you with a coffee, tea and have water available but please bring any other refreshments you may require.

Additional Costs

All costs for produce are included in the overall fee, please bring refreshments as there will not be anywhere open to purchase on site.

Assessment Methods

Hands-on workshop and demonstration from professionals.

Progression Options

  • Advanced Bread
  • Introduction to Patisserie
  • Introduction to Pasta

Course Summary

Course Title Introduction to Mother Sauces
Entry Requirements


Attendance Requirements This is a 5 hour course, attendance is expected for the full duration.
Start Date
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We work in the Quantock Restaurant which offers a range of services from breakfast buffets to gourmet evenings. This means we’re able to practice our skills in a professional kitchen and front of house environment, and prepare ourselves for the industry.

Ruth Northcote-Brewer

Additional Information

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