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.
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.
The focus on skills development, timing, patience and safety in the kitchen were key learning outcomes for me. A recent diner including oven roast zucchini and cote de boeuf was outstanding (including rave reviews from my kids). Thanks.
I learned so much from this lesson about the necessary steps and time to assure that my sauces go from good to great,. The use of simple ingredients was stressed. I am not throwing out anymore chicken and meat bones.
Chef Keller is fantastic and the way he teaches make thing understandable and doable Loved this class
Chef Keller is a terrific teacher. (I hear he is also a great cook.) He starts simple (hard boiled eggs?) and a few lessons later I'm thinking I can make incredible French sauces. I hope he gives another class.