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.
What an endearing teacher! The inspiring building blocks to fine food. Many many thanks for a wonderful series.
Very informative!Thomas has a nice laid back style1
The first real MasterClass in this website... I have been browsing others but are more like documental... i.e. Leibovitz
I love this class. Mr. Keller explains very well. He is quite an artist in cooking.