Lesson time 16:03 min
Using the stock you made in Chapter 17: Light Chicken Stock, Chef Keller teaches you how to make the French mother sauce, velouté. Then use your velouté to create three more versatile sauces.
Topics include: Chicken Velouté and Sauces Suprême, Allemande, and Albufera
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.
What a pleasure to watch and listen to Chef Keller. I have worked on my sauce technique and learned his cutlet technique which has truly upped mine. I hope I have learned to be more patient.
Learned some new cooking techniques but even more importantly, as weird as it sounds, some new life lessons. Chef Keller has an amazing way of connecting to the audience. I will definitely re-watch these classes to be certain that I have absorbed all that was laid out before me.
Thomas Keller is an excellent educator. I would think of a question and it was answered. He's great at not assuming you already know something. I learned so much! Thank you Chef Keller!
Thank you Thomas!! I enjoyed all He recipes you taught in this MC. Taught selflessly and with precision. Loving every minute throughout the lesson.