From Thomas Keller's MasterClass

Sauces: An Overview

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

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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

Thomas Keller

Teaches Cooking Techniques II: Meats, 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.

Wonderful. I learned so much about making my favorite foods.

He really has a very genuine aspect to his teaching.

I really enjoyed Chef Keller's class, he has a wonderful way of teaching, he really gets his techniques across. He is so calm, what a pleasure it was taking his classes. There were a lot of French cooking terminologies I didn't know, till now, merci Chef! This is so far the best cooking class I have ever taken. Time to put these lessons to work!

I always admired T. Keller. This class fortifies my admiration.

Comments

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"