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Master French Sauces at Home
Your French Sauce Making Journey Starts Here
Welcome (11:11)
Course Overview
Contact and Support
How to Use the IOS App
Quick Survey
Join the French Cooking Academy Club
What Do I Need for the Course?
UNIT 1: AN OVERVIEW OF FRENCH SAUCES
French Sauces Classification
Understanding Stocks, Demi Glace and Fumets
Thickening Agents for Sauces
What's in a Name?
UNIT 2: COOKING STOCKS: THE BASE OF ALL SAUCES
Introduction (2:44)
Fonds Blanc (White Chicken Stock) (22:53)
Fond Brun de Volaille (Brown Chicken Stock) (17:15)
Fonds Brun Clair (Brown Beef or Veal Stock) (15:32)
Vegetable Stock (8:04)
Which stock should you make first?
GOING FURTHER: DEMI-GLACE, JUS AND FUMETS
What is a Demi-Gace and Jus? (6:01)
Le Jus de Volaille (Chicken Jus) (14:47)
Le Jus de Viande (Meat Jus) (12:30)
Le Jus de Veau (veal jus) (13:27)
Fond Court: Short Stock (11:33)
Fumet de Poisson (Fish Fumet) (18:14)
UNIT 3: MOTHER SAUCES AND DERIVATIVES
Introduction (2:05)
Béchamel (15:01)
Sauce Crème (Béchamel Derivative) (7:33)
Sauce Mornay (Béchamel Derivative) (8:29)
Sauce Soubise (Béchamel Derivative) (10:50)
Velouté: The Classic Version (16:13)
Sauce Supreme aux Champignons (Chicken Velouté Derivative) (18:00)
Fish Velouté: The Modern Version (11:19)
Tarragon Sauce (Fish Velouté Derivative) (4:30)
Hollandaise (11:09)
Sauce Mousseline (Hollandaise Derivative)
Sauce Moutarde (Hollandaise Derivative)
Tomato Sauces: Introduction to Modern Techniques (3:36)
Concassé de Tomates (10:02)
Coulis de Tomates Crues (Raw Tomato Coulis) (10:29)
UNIT 4: MAYONNAISE BASED SAUCES
Introduction (3:23)
Classic and Modern Versions (16:22)
Andalouse Sauce (8:02)
Escoffier-Style Tartare (7:15)
Cocktail Sauce (7:11)
Chantilly Salée (8:36)
Classic Aioli (11:08)
Marseille-Style Rouille (10:32)
UNIT 5: BISTROT SAUCES
Introduction (2:19)
Sauce Raifort (8:43)
Bocuse-Style Ravigote (8:41)
Sauce Bercy (11:10)
Sauce Charcutière (9:32)
Beurre Blanc with Noilly Prat (9:19)
Sauce Diable (14:57)
Sauce Bearnaise (22:20)
Sauce Grenobloise (10:34)
Sauce Marchand de Vin (18:42)
Sauce Vin Blanc (15:14)
Bonus: Pepper Steak Pan Sauce (13:01)
UNIT 6: RESTAURANT CLASSICS
Introduction (1:48)
Sauce Robert (14:00)
Sauce Chasseur (21:06)
Sauce Bigarrade (Duck a l'Orange Sauce) (15:41)
Sauce Madere (7:47)
Sauce Crevettes (Shrimp Velouté) (12:56)
Sauce Bordelaise (8:30)
Sauce Chateaubriand (8:59)
Sauce Porto Orange (17:43)
Sauce Duxelle (16:14)
Recipe Challenge: Sauce Poivrade & Grand Veneur (18:17)
UNIT 7: FLAVORED BUTTERS YOU MUST KNOW
Beurre de Crevette (Shrimp Butter) (9:51)
Beurre Maitre d'Hotel (6:54)
SAUCE PAIRING
Sauces to Pair with Meat
Sauce to Pair with Poultry
Sauces to Pair with Fish
Sauces to Pair with Vegetables
Sauces to Pair with Eggs
Downloadable Sauce Pairing Guide
CONGRATULATIONS, YOU'RE A HOME SAUCIER
Conclusion
Tell Us About Your Experience
Fonds Brun Clair (Brown Beef or Veal Stock)
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