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.

This class made me more comfortable when creating sauces and I can't tell you how awesome that is for me! I can't wait to try some of these techniques out.

Chef Keller is a masterful instructor and his love for the food, for the process, for the craft comes through in every lesson. Wonderful!

I kind of thought I was good at cooking, however, seeing and trying to reproduce my version of Thomas Keller's classes have shown I had a lot to learn and improve on. These classes have been very enjoyable and informative. I applaud his techniques and expertise. Thank you

Yes. I have learned so much cooking techniques from Thomas Keller. Watching him demonstrating the skills as if having a literature class. I am very grateful to get this incredible chance to learn online with my own time. Looking forward to more lessons from Thomas Keller.

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"