From Thomas Keller's MasterClass

Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette

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

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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

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.

cooking has been my passion since I remember. I have taken many different courses, but Thomas Keller style and professionalism are unique. I loved all the technics that he shared and how honest and natural he is. I am inspired and will try myself each of this lessons and new technics

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.

I've learned so much that I didn't known before about foods I eat everyday. It was without a doubt a eye opening experience to the world of cooking. I made some of the dishes with some good success. It made my juices flow (pun) lol.. to becoming a better cook and to serve something that people will truly appreciate. Thank you..........

I have been cooking for some time, including professionally. This was great. So many techniques inside of the techniques and great advice throughout.

Comments

Terry M.

Thank you for mentioning that chow chow can go with fish. It will be a perfect meal to fix for my mother I have been waiting for this lesson. I look forward to making a variety of sauces.

Luca C.

Chef! :) lovely but the Vierge is 90% our Bruschetta classic dressing. The Chef must have been traveling to Italy and got some inspiration from our simple bruschetta. Happy days:)

NIKI F.

I love Chef Keller's happy energy! Who knew how excited we can be with these sauces. He's given me an entirely different (happy) perspective! And as always, my mouth is yearning for the taste of those flavors!

Traci

What a powerful chapter. Those sauces are just gorgeous. I especially loved the Chow Chow. It's very pastel look with the delicate mustard seeds was beautiful. I could every one of those sauces and use them on several different applications. What a wonderful chapter.

Michele B.

Wondering if you can't put anchovies in the emulsified vinaigrette to give it more of a Caesar Salad Dressing feel??

Peter M.

In addition to these wonderful recipes and techniques thanks for the introduction to Chef Michel Guérard and "cuisine minceur"