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.

I enjoy cooking, mostly for family. I continue to learn from these classes. Seeing the process, as well as the written guides is invaluable.

Chef Keller is Awesome! These courses have been truly inspirational. Thank you for making this possible.

outstanding as ever. Chef Keller's style and method of explanation is the best.

I always admired T. Keller. This class fortifies my admiration.


Comments

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.