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 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.