Culinary Arts

Sauces: An Overview

Thomas Keller

Lesson time 03:52 min

Chef Keller walks you through the definition of a sauce and provides an overview of some the most common French sauces alongside the proteins they most commonly pair with.

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.


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

Love Thomas Keller and his style of cooking. He is extraordinary.

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.

I learned many valuable techniques and helpful small "tricks". I especially liked the calm way of Thomas Keller cooking and presenting his techniques. His dedication is truly inspiring.

This was marvelous! Thomas Keller is such a good man! He is kind, generous, and meticulous in sharing his encyclopedic culinary knowledge.


Kelli D.

I am loving watching your lessons Chef Keller!! Honestly, I had no idea just how much I was going to learn from Masterclass and although, I love watching you all you certainly have an easy way about you that I have found lots of tricks of your trade to be so useful. My family cannot get enough of your crispy fried chicken. I can break down a chicken better than my son who is a butcher thanks to you.

Steve H.

What a wonderful intro. I love Chef Keller's personality, not the oversized type that many chefs seem to have, but calm and confident while, at the same time, sharing his passion. Just loving this course.


What an intro. I'm looking forward tothis chapter. I just love the look of that sauce with tomatoes.

Ryan H.

Such a great course. As well as the first. Worh far more than the money paid. I hope that he continues with further installments.

Peter M.

Thank you Chef Keller, I'm very grateful that you are helping us "learn the magic of sauces"