Class 1 - Stocks & Sauces
68 videos • 87,634 views • by TheSeasonedCook Any serious pursuit of good cooking must begin with Stocks & Sauces. In this class I will teach the basic primary principals, methods and techniques of both traditional unchallenged Stock & Sauce preparations as well as many of the modern progressive approaches to this extremely far reaching category of cooking and learning. This class includes the Ten Mother Stocks & Sauces along with 22 Secondary and Supplementary Sauces. The Mother stocks in this class are brown beef & veal, chicken, fish and white meat & poultry stocks. The Mother sauces in this class are brown sauce (demi-glaze/espagnole), veloute, white sauce, French & Italian tomato sauces, hollandaise and mayonnaise. White butter sauce is also included here as a secondary Mother Sauce. Secondary and supplementary sauces in this class include brown red & white wine sauces, remoulade, Port, Madeira, mustard, horseradish, goat cheese, gorgonzola, mushroom, curry, coulis’ Champagne and lobster sauces. The 22 supplementary sauces included here only scratch the surface of the volume of supplementary sauces that will be continuously added throughout the production and completion of this course. You can look forward to another hundred supplementary sauce videos in the future. Clear step-by-step video lessons make this class easy to understand. I have also included a thickening agents and liaisons video lesson that has extensive practical applications within the entire world of sauce & soup making. Upon completion of your practice of this class you will come to understand the full range of this very important part of the cooking world and you will also have a compilation of recipe foundations for making hundreds of good sauces.