Cooking Classes Live with Master Chef Michael Meyer
How to Make Sauces
• Sauce Espagnole	• Demi Glace
• Glace De Viand	• Making Dark & Light Roux
• Making Bechamel	• Making Veloute Sauce
• Tomato Sauce	• Sauce in a Pan
• Hollandaise Sauce	• Butter Sauce
• Mother Sauce Derivatives	• Beurre Blanc
Making Dark & Light Roux
Roux is one of the essential building blocks in cooking and is made by cooking fat and flour together. Roux is used to thicken liquids to make wide variety of soups, stews and sauces. It is also used to thicken stock when making velouté and milk when making béchamel. At one point or another many home chefs have likely made a roux and have not realized that they have done so; nor do Its important to understand roux’s extensive use in the kitchen. In this lesson, you will learn what roux is. You will learn how to make a white, blond and brown roux and the differences between them. Knowing how to make a roux and determining how far to cook it opens up a world of sauces and dishes. Once you learn how to properly make this culinary building block, you will be able to create a variety of wonderful soups, sauces, stews, and gravies.
Making Béchamel
Béchamel is one of the five mother sauces. Popular for its subtle taste, béchamel is rich, creamy and smooth. It is an essential component in many dishes such as Moussaka cream soups, and gratins. In this lesson, you will learn about béchamel sauce and the ingredients used to make it. You will learn two different methods for making béchamel and how to prevent lumps. You will learn how to infuse the sauce with various flavors and how to adjust the consistency to suit the dish you are making. Finally, you will learn how to finish, store and reheat this extremely versatile sauce. By knowing how to make a simple béchamel , a variety of extraordinary sauces, soups appetizers and entrees will be ready for you to create.
Pan made sauces - à la minute sauces
Pan made sauces are à la minute sauces made in the same pan in which ingredients, especially meats, have been sautéed, seared or pan-fried. Wise home chefs know that the tasty brown stuff, also known as sucs, that are left on the bottom of a pan, are essential to making a great pan sauce. By learning how to take advantage of these caramelized and not burned bits, you will be able to create quick and highly flavorful pan sauces. In this lesson, I will show you how to properly develop sauces and how to utilize them to build delicious pan sauces. I will also show you how to integrate your own personal twists to build both derivative sauces with many simple and complex flavor. You will learn how to properly deglaze and flambe the pan and how to achieve the proper sauce consistency. I will also show you how to enrich and finish pan sauces in order to balance their flavor and give them a beautiful, glossy sheen. Knowing how to make a delicious pan sauce is one of the differences between an average cook and a skilled home chef. That is why the saucier station in any high-end restaurant is a I well respected and often sought after position.
Making Velouté
Velouté is one of the five mother sauces which is made by thickening a flavorful stock with a roux. As its name implies, its velvety and smooth texture is what makes a velouté sauce so special. Not only can velouté be used to create many delicious sauces, it can also be used to make a variety of soups and dishes from almost every cuisine. The importance of a velouté is that once mastered, it teaches you exactly what to look for in a perfect sauce, especially in terms of consistency. Once you have mastered the technique and concept of a velouté sauce, no other sauce allows you to play and experiment with different combinations of aromatics, herbs and spices and pastes. In this lesson, you will learn about velouté sauce and the components used to make it. You will learn the steps to make a basic velouté sauce and how to season, enrich and store it. Finally, you will learn how to vary a basic velouté sauce to compliment the flavor profiles of the many dishes you will be able to create.
Making Tomato Sauce
Tomato sauce is one of the most essential mother sauces and is an important staple in many kitchens around the world. In Italian cuisine, tomato sauce is everything and there is absolutely no option but to make it from scratch. Once you know the fundamental skills for making an authentic version, you will understand why. This sauce – when properly made, it will greatly affect the way you cook. It not only opens your mind to respecting ingredients but also to proper cooking techniques. In this lesson, you will learn how to make tomato sauce using just a few quality ingredients. Once you learn how to choose and prepare these ingredients, you will learn the very simple techniques necessary to build a sauce that has a rich and pure tomato flavor. A delicious and healthy tomato sauce is very easy to make and is extremely versatile. By having this tasty staple on hand, you will be able to build your favorite pizza, use it in dishes such as and as a base for a variety of pasta dishes.
Making Butter Sauce
Butter sauce is also called a beurre blanc sauce or white butter. It is a classic French butter sauce that is often served at fancy restaurants. It is considered by some to be a bit more challenging sauce because it has a tendency to break apart. Beurre blanc or butter sauce goes well with many vegetables and lean meats and is especially delicious in fish recipes and seafood recipes. In this lesson, You will learn you how to prepare a basic beurre blanc. You will learn how to serve and hold beurre blanc and how to fix it if it happens to break apart. Finally, you will learn how to create this fine sauce to make hundreds derivative sauces.
Making Hollandaise Sauce
Hollandaise is one of the five main mother sauces. Made with butter and egg yolks, this warm emulsion sauce is thick, yet airy. A well-made hollandaise has a rich, buttery flavor with just a hint of acid using lemon or vinaiger to balance it out. The sauce is most often paired with vegetables, meat, fish and egg dishes. Many people think that hollandaise is too challenging to make because it has a tendency to split or curdle. Despite the fact that there are several reasons why this can happen, a good hollandaise is actually not that difficult to achieve once you understand the process. In this lesson, you will learn about the main components of a hollandaise. You will learn how to make and season a hollandaise, how to hold it prior to serving and how to repair a split or broken sauce. You will also learn how to make a few derivative sauces from a base hollandaise, including the ever the classic béarnaise.