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Culinary Arts

Brown Chicken Quick Sauce and Sauce Chasseur

Thomas Keller

Lesson time 38:54 min

Chef Keller developed this “quick” sauce in the early days of The French Laundry. Learn how to build flavor by browning chicken parts, caramelizing vegetables, repeatedly glazing and reglazing, reducing, and clarifying.

Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I learned many valuable techniques and helpful small "tricks". I especially liked the calm way of Thomas Keller cooking and presenting his techniques. His dedication is truly inspiring.

Very much improved my understanding of sauce bases and how to make a few staples transform into any sauce you may need.

As with the first class, Chef Keller is an amazing instructor, thoughtful in his commentary, and humble despite being one of the best chef's in the world. I subscribe to MasterClass for exactly instructors like Chef Keller!

Thomas Keller is a great teacher. He would be an excellent professor...he knows how to teach people...he may not even realize this. I love his pace, voice, rythm etc. I learned a lot. Thank you Master Class!



What a great teacher. It’s not that I’m going to cook all what he’s teaching but I’ve learned a lot. I’m sure, my cooking is going to improve :) Thx...

Lucio C.

If you have a good demi glace (as I did) or “quick” chicken sauce, doing the Chasseur is really easy. I had to change the shallots for onions, but it didn’t make a big difference. As suggested by Chef Keller, I used it with a red meat (filet mignon) and had baked laminated potatoes as a side dish. It was amazing. I would eat that every day.

Paul H.

Another great class. I love the care he takes and the simple joy he reflects in making stocks and sauces. Keller shows it can be done if one takes their time - patience and persistence. I love his use of towels and keeping things neat and safe. (How many times DOES he fold and refold those towels!?!) I DO wish he would cover food safety regarding raw meat and cross contamination!!

Mark J.

This entire course is a gift of education and a sheer joy to watch. Does anyone know which clear oil he is using for the majority of these dishes… I must’ve missed it

Catherine P.

Present moment awareness in all things. I can see that is how you live. Respect your experience and talent. Thanks so much for sharing


Yes, yes, and very much makes sense. You are such a beautiful empathetic person. Appreciate you greatly. I'm sure the camera people and the rest of the your crew...are loving your lessons and hoping to help you "clean up".

David H.

So I did the light chicken stock, turned it into a dark chicken stock, made the veal stock and then cooked it all into a sauce chasseur. Combined that with an air dried pan roasted chicken supreme and fine herbs served with a side of pommes puree. Utterly delicious.


I think Chef Keller saved the best for last. This Brown Chicken Sauce and Sauce Chasseur is the "cherry" on the proteins of my dinner! Having guests for dinner and serving an elegant tray of meat with these sauces would be a pivotal moment in dining. Forever in debt to Chef Keller's expertise and time to be our personal instructor in Master Class series. Thank you.

Thomas E.

I want to see a Thomas Keller v. Emeril Lagasse cook-off death match! You got this, Chef!


Pure poetry. The sauces look like satin and I love the garnish of chopped tomatoes and fine herbs.