What You'll Learn
- How to make the five classic French mother sauces: béchamel, tomato sauce, brown sauce (sauce espagnole), velouté and hollandaise, along with beurre blanc and mayonnaise
- How to keep your sauces from breaking, and how to salvage them if they do
- Techniques for thickening and reducing sauces and creating emulsions
- Best practices and a secret shortcut for making clear, flavorful stocks to use in sauce making
- Suggestions for countless classic and modern sauce variations so you can adapt them to your tastes and culinary needs
- Tips for holding, serving and storing sauces
- How to perfectly pair your sauces with meats, fish, vegetables and even baked eggs
What You'll Make
- Béchamel sauce, mornay sauce and reduced cream sorrel sauce
- Beurre blanc and fines herbes sauce
- Tomato coulis and tomato concassé
- Brown stock, brown sauce, demi-glace, glace de viande and bordelaise sauce
- Chicken broth and velouté with parsley and morel mushrooms
- Mayonnaise and aioli
- Hollandaise and béarnaise
What You'll Love
- Mastering the recipes and techniques for the foundational sauces of Western cuisine
- Instruction from James Peterson, a renowned cooking expert and award-winning cookbook author
- James' relaxed and friendly approach to cooking and teaching, along with his personal feedback on your questions and comments
- Printable recipes for all the sauces and their variations
- Being able to improvise and create an elegant meal with the ingredients you have on hand
- Lifetime access to your class any time, anywhere from a web-connected device, including on your iPad in the kitchen!
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