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Master French Sauces at Home
WELCOME TO THE COURSE
Introduction (11:11)
Course overview and what you will learn
What you will need
Join the French Cooking Academy Club
Course housekeeping
UNIT 1: AN OVERVIEW OF FRENCH SAUCES
French sauces classification
Understanding cooking 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)
Fumet de poisson (fish fumet) (18:14)
Tips to level up your stock making
Going to the next level: the demi glace and the jus
What is a the Demi glace & the glace (6:01)
Fond court : the definition of "short stock" in French cooking (11:33)
Le jus de volaille (chicken jus) (14:47)
Le jus de viande (meat jus) (12:30)
The French sauce demi-glace (13:27)
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 (modern version) (11:19)
Tarragon sauce (modern 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)
The classic and modern mayonnaise sauce (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 video: 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
BREAD MAKING GUIDE
Artisan bread making at home
Congratulations, you've finished!
Conclusion
Fond court : the definition of "short stock" in French cooking
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