Creme Patissiere Basics; Sauce, Stock, Garnish

Sauce Georgette Basics; Sauce, Stock, Garnish - Beaten egg, cream sugar & flavouring

Fish Soup Garnish Basics; Sauce, Stock, Garnish - Garlic mayonnaise thickened with breadcrumbs & almond meal

Sauce Sabayon Basics; Sauce, Stock, Garnish - Restaurant quantity of egg yolks, sugar & liqueur whisked while cooking on a water bath

Court Bouillon Basics; Sauce, Stock, Garnish - A stock in which to cook fish

Sauce For Scallops Bonne Femme Basics; Sauce, Stock, Garnish

Gribiche Mayonnaise Basics; Sauce, Stock, Garnish - Mayonnaise with mustard, herbs & hard boiled egg

Sauce Grelette Basics; Sauce, Stock, Garnish - Tomato, ricotta, sour cream, tomato sauce & lemon juice, chilled

Sauce Piquante Basics; Sauce, Stock, Garnish - Restaurant quantity, demi glace with vinegar, gherkin, capers & Dijon mustard

Sauce Albert Prost (Fennel and Parsley Sauce) Basics; Sauce, Stock, Garnish - Fennel and Parsley Sauce

Sauce Nantua Basics; Sauce, Stock, Garnish - Yabbies, celery, shallots, tomato, herbs, cream & white wine (restaurant quantity)

Salad Dressing Basics; Sauce, Stock, Garnish - With egg yolks & Dijon mustard

Forcemeat With Panada And Butter Basics; Sauce, Stock, Garnish

Maltese Mayonnaise for Asparagus Basics; Sauce, Stock, Garnish - Mayonnaise flavoured with the juice & zest of a blood orange

Sauce Hollandaise Basics; Sauce, Stock, Garnish - Deatiled instructions