A Modern Take on the Mother Sauces's Full Profile
What You'll Learn * How to make the five classic French mother sauces: bchamel, tomato sauce, brown sauce (sauce espagnole), velout 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 eggsWhat You'll Make Bchamel sauce, mornay sauce and reduced cream sorrel sauce * Beurre blanc and fines herbes sauce * Tomato coulis and tomato concass * Brown stock, brown sauce, demi-glace, glace de viande and bordelaise sauce * Chicken broth and velout with parsley and morel mushrooms * Mayonnaise andaioli * Hollandaise and barnaise 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!
- Level of Difficulty: Intermediate
- Size: Massive Open Online Course
- Instructor: James Peterson
- Cost: $40 Per Course
- Institution: Craftsy
- Topics: Theatre, TAKS
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