Last updated 5/2022MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 2.13 GB | Duration: 1h 40m

The best of Culinary Arts.

Learn to cook 5 French mother sauces and be able to cook any other French sauce. Sauces 101.

What you'll learn
Become more confident with your culinary skills
Impress your guests & most importantly, yourself with a variety of sauces that you'd be now able to make with "eyes closed"
Get to know the solutions to the common mistakes in Bechamel, Tomato, Veloute, Hollandaise and Espagnole sauces making
Learn the core & less principles and techniques behind French sauces making
Know the tricks that Chefs use to make a perfect Bechamel, Tomato, Veloute, Hollandaise and Espagnole sauces
Requirements
No special skills are required, just a desire to learn French cooking techniques. You will learn everything you need to know during this course.
Description
This All-In-One cooking course on 5 Leading / Mother sauces in classic French cuisine comprises 5 detailed classes on each one of the French Master sauces: Bechamel sauceTomato sauceVeloute sauceHollandaise sauceEspagnole sauce In each class, I'll teach you how to think like a professional Chef when cooking sauces. So you can use and implement your knowledge and newly acquired cooking skills and techniques to any kind of French sauce at any point of , if you follow my simple guidance. You'll find in this course all the cooking techniques explained and shown, full recipes, common mistakes broken down and for each French sauce I'll show you a dish that goes perfectly well with it.If you are curious about cooking, ready to advance your culinary techniques and want to learn what Chefs learn in professional culinary arts schools, this course is for you! Master the French sauces and impress your guests and yourself with each dish that you cook. There's no complete dish without a delicious and beautiful sauce to accompany it. I hope you do enjoy it, will learn something new and valuable to take you a step further in your culinary journey, and it will inspire you to continue your culinary education & mastery.Have fun!Yours, Chef Natalia Rudakova

Overview

Section 1: First Sauce - Bechamel

Lecture 1 Class Sauce Introduction

Lecture 2 Sauce Introduction | Bechamel

Lecture 3 Clarified Butter Preparation | Bechamel

Lecture 4 Roux preparation | Bechamel

Lecture 5 Infused Milk Preparation | Bechamel

Lecture 6 Sauce Incorporation | Bechamel

Lecture 7 Sauce Evaluation | Bechamel

Lecture 8 Three small Sauces from Bechamel Sauce & Mornay Sauce Mussels

Lecture 9 Final thoughts | Bechamel

Section 2: Second Sauce - Tomato

Lecture 10 Class introduction | Tomato

Lecture 11 Important: technique breakdown | Tomato

Lecture 12 Sauce Preparation | Tomato

Lecture 13 Sauce Evaluation | Tomato

Lecture 14 Ratatouille | Tomato

Lecture 15 Final thoughts | Tomato

Section 3: Third Sauce - Hollandaise

Lecture 16 Class Introduction | Hollandaise

Lecture 17 About the Sauce | Hollandaise

Lecture 18 Clarified Butter | Hollandaise

Lecture 19 Reduction | Hollandaise

Lecture 20 Incorporation | Hollandaise

Lecture 21 How to save your broken Hollandaise Sauce | Hollandaise

Lecture 22 Evaluation | Hollandaise

Lecture 23 Mousseline Sauce | Hollandaise

Lecture 24 Eggs Benedict | Hollandaise

Lecture 25 Final thoughts | Hollandaise

Section 4: Fourth Sauce - Veloute

Lecture 26 Class Introduction | Veloute

Lecture 27 About the Sauce | Veloute

Lecture 28 Chicken Stock Preparation | Veloute

Lecture 29 Roux | Veloute

Lecture 30 Incorporation | Veloute

Lecture 31 Evaluation | Veloute

Lecture 32 Sauce Supreme | Veloute

Lecture 33 Chicken Cordon Bleu | Veloute

Lecture 34 Final thoughts | Veloute

Section 5: Fifth Sauce - Espagnole

Lecture 35 Class Introduction | Espagnole

Lecture 36 About the Sauce | Espagnole

Lecture 37 Veal Broth Preparation | Espagnole

Lecture 38 Brown Roux Preparation | Espagnole

Lecture 39 Incorporation | Espagnole

Lecture 40 Evaluation | Espagnole

Lecture 41 Demi-Glace Sauce | Espagnole

Lecture 42 Slow-Cooked Pot Roast with brown Sauce | Espagnole

Lecture 43 Final thoughts | Espagnole

Passionate homecooks,Aspiring young people considering going to a culinary school,Experienced Chefs, wishing to improve on their food plating skills

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