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.
Topics include: Sauces: An Overview
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.
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.