To submit requests for assistance, or provide feedback regarding accessibility, please contact support@masterclass.com.

Food

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.

Play
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.
Get Started

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.

This course much as, Masterclass 1 has been an exceptional learning experience. While I have been cooking most of my life (and that's quite a while) the various techniques of refinement and full on explanations for the various methods and processes are brilliant! Chef Keller is an excellent teacher. Thank you Sir for this marvelous experience!

I always made do with OK, now I know that OK is not OK! I need to practice more and buy the best ingredients that I can.

Be "patient, patient, patient" (TK) when cooking. Purchase quality equipment to produce a quality product.

Those behind the basic technique lessons are full of wisdom. No doubt only the master chef could tell it in a simple and gracious way. Thank you chef Thomas Keller.


Comments

Mary S.

I am enjoying Chef Keller's MasterClass. I am learning so many new techniques. I am a simple cook but he has inspired me to try new ways of cooking my simple meals. My daughters and I have already listed all that we will be cooking when I return home to San Francisco in one week for holiday. Poached eggs with Hollandaise for eggs benedict. Braised short ribs with polenta. Roast chicken ala Chef Keller. My daughter is revamping our cooking tools as she is watching this class from San Francisco. Thank you, Chef Keller.

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"