Catalan sauces & barbecue

What to do

What’s normally just an accompaniment to the main course will be the star of this cooking class. Because let’s face it, the highlight of any meal is always mopping up the sauce. Sure bottled sauces are convenient, but like anything, it’s always better when it’s homemade ;) In this class, we’ll break down the techniques and methods of creating beautiful sauces. It really is an art to perfectly balance salt, acid, fat, and sweet in a way that doesn’t overpower, but actually enhances whatever you’re dipping.

You’ll prepare these 3 Catalan sauces using traditional techniques:

Alioli (a delicious garlic eggless mayonnaise made in a rustic pestle and mortar using a lot of upper body strength ;)

Romesco (a tomato based sauce that pairs incredibly well with any fresh veg)

Picada (a condiment that is usually stirred into stews at the last minute for a final pop of incredible flavor)