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.
I always admired T. Keller. This class fortifies my admiration.
I learned everything I'd always wanted to learn about the fundamentals of stocks and sauces. Thank you, Chef Keller!
I've used a number of the techniques chef describes in detail in these classes, and his descriptions of them has improved and reinforced much of what I do as a home cook. He has instilled new confidence and given me new ideas - thanks!!!
Improve my cooking at 1000%... this guy style is awesome. I could see at his class for days... lets bring another one please.