Lesson time 24:33 min
Learn how to makes a variety of sauces including a basic oil-and-vinegar vinaigrette; a creamy vinaigrette, emulsified with a raw egg yolk and mustard; a sauce vierge; and a chow-chow vinaigrette, from a medley of chopped and pickled vegetables.
Topics include: Sauce Vierge • Pickled Vegetables Chow Chow Vinaigrette
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.
I am humbled and delighted. Thank you so much Chef Keller.
I'm still new to making sauces and his teaching style is so thorough and effortless. Love Thomas Keller!! Bring him back!
This was the best class yet! Thomas Keller is an excellent teacher. He explained everything thoroughly. I've taken the classes by Gordon Ramsay, Wolfgang Puck and Alice Waters. Thomas Keller tops them all.
Very good tips on preparing food / sauces / stocks at home vs restaurant. Enjoyed making the recipes for family and friends. The sauce lessons would be better as the first two lessons vs the last 2 or 3...