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.
This Master Class helped me gain confidence in, and elevate my home cooking.
Awesome format, Thomas Keller is an amazing instructor. Even though it was mostly about meat I, as a vegetarian, watched it all.
I AM A CULINARY STUDENT AND I HAVE LEARNED MORE IN THIS CLASS THEN I DID IN SCHOOL IT WAS VERRY PRESIDES AND CLEAR ANYONE COULD UNDERSTAND. I ENJOYED THE HOLD CLASS
I have been cooking for some time, including professionally. This was great. So many techniques inside of the techniques and great advice throughout.