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.

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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.

very good learning, from basics to things more complex, i recommend 100% all this course

Very nice class. Many basic skills with meats, and recipes ideas

I have enjoyed learning so much about how to cook as well as techniques. Listening to the variations suggested and the idea that it is okay to adjust the way you want is so inviting and affirming.

Chef Keller has helped transform every meal I make. Refinement, flavour, and presentation are considered at every step of the preparation.


Comments

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.

Traci

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"