Culinary Arts

Chicken Velouté and Sauces Suprême, Allemande, and Albufera

Thomas Keller

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.

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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.



Reviews

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

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.


Comments

Shaka

Liked the lesson a lot. Going to try it once I am allowed back into our kitchen (in 14 days of isolation from my family after returning from Paris last week). curious to taste the different profiles and see what might pair better with different dishes.

Raj P.

He never went back to the roux in the oven. Can anyone share a picture of the final product? Mine has been in the oven for two hours and is still wet

Paul H.

Can't wait to learn some about more classic sauces from the "Master." Love his totally unpretentious style of teaching!!!

NIKI F.

So enjoyed this lesson of sauces. Feel so honored to learn the secrets of these sacred sauces from the great French teacher, Escoffier, and from you, Chef Keller. Your teaching opens a new world for us. Thank you.

Alicia C.

Used the leftover Roasted Chicken, made a broth out of the bones, used that broth and made the Supreme, put it all in a Chicken enchilada. MMMMM!

Urban H.

Well, that was an awesome lesson as was each of the previous. Keller completely demystify the sauce making process for me as it relates to cream sauces. Though I do have a better idea now of how to do the creative inventive sauces like if I wanted to do a Mango Cream Sauce or a Aji Amarillo Sauce or Cream sauce etc. Keller didn’t have to explain every single thing to me in making every kind of sauce, as he fundamentally explained enough for me to build on as a base of understanding where I can now make or experiment making other kind of sauces. So I really appreciated this lesson as well his great technical teaching and meaningful demonstrations.

Claudina H.

.. haha french cuisine, oui - and the basis of sauces that turned the people of the 50ies from skinny afterwar type into fat ones ;). Very nicely done here. Awe.

Ib M.

Sauté: Chicken Paillard - Lesson 3 Light Chicken Stock - Lesson 17 Veluteˋ > Albufera - this Lesson Served with crispy skins from chicken breast A real pleasure to make and eat too

Zachary

Did he just keep that roux in the oven? I missed what happened there, I think. I want to see that shelf-stable roux...

Brian T.

I am curious to learn Chef Keller's perspective on the use of modern hyrdocolliods (e.g. UltraSperse, xanthan gum, etc.) for thickening. I use UltraSperse a lot for thickening. It seems to not dilute the flavor as much as flour based thickening.