30 Universal Sauces and Dips - Part-1 to 3

Name: 30 Universal Sauces and Dips - Part-1 to 3
Rating: 4.5 (106 reviews)

Continental Cuisine Basics

Created byChef Bald Nachi

Last updated 8/2023

English

What you'll learn

This Course is all about Universal Sauces and Dips recipes
Universal Mother Sauce and Dips - Part-1 to 3 consist of 30 sauces and Dips recipes
Basic understandings of different types of sauce preparing methods and storage techniques
Once by mastering these sauce recipes, you can able to alter your recipes taste by yourself, without just completely depending upon the ready made sauces
This course can help not only chefs, cooks, but also home makers and any one who is interested in making French, Italian and continental cuisines
All the important basic sauces of Pasta, Pizza, Kebab, Salads and sandwich spreads are covered in this course
Most commonly used dips for fried recipes are shown in this course
Tips on how to avoid most commonly made mistakes while making sauce and how to overcome if such mistakes are made while preparation.
10 different most famous derivatives of Mayonnaise

Course content

3 sections • 37 lectures • 2h 33m total length

Part-1 Introduction2:49
Chef Nachi introduces the fourth Udemy course, teaching universal sauces and dips from scratch with traditional methods, highlighting ten essential sauces for dips, pasta, pizzas, and sandwiches.
Tomato Ketchup8:45
Learn how to make authentic tomato ketchup from tomatoes, garlic, vinegar, garam masala and spices, simmered, strained, and thick, with a sweet and tangy flavor.
Mayonnaise7:13
Learn to make mayonnaise, a cold emulsion and French mother sauce with origins in Spain, using egg or milk versions and gradual oil addition for silky texture.
Mayonnaise Tips and Tricks1:40
Follow a moisture-free blender, measurements, and constant pulsing to avoid curdling; if curdled or thin, add a room-temperature egg with 2 tablespoons cold water and blend gradually to restore creaminess.
Chili Paste7:24
Learn to make chili paste, a base for Chinese, Korean, and Japanese dishes, using dry red chilies, vinegar, garlic, and oil.
Hot Garlic Sauce5:58
Learn to make hot garlic sauce, a sweet, spicy, Chinese sauce used as a dip for fried chicken and meat or tossed with stir-fried dishes.
Marinara Sauce / Pizza Sauce6:42
Learn to make marinara sauce, a Napolitano pizza base, using tomatoes, garlic, onion, olive oil, butter, oregano, and dried basil, with a 15–20 minute simmer.
Pesto Sauce3:59
learn to make mint pistachio pesto, a no-cook Genoa sauce blending mint, pistachios, cashews, garlic, salt, pepper, cheese, and olive oil into a grainy pasta or sandwich topping.
Arrabbiata Sauce7:58
Blanch and peel tomatoes, then deseed and chop them. Saute garlic in olive oil with chili flakes and Italian seasoning to form a spicy arrabbiata sauce for pasta.
Cheese Sauce5:39
Learn to make a UK cheese sauce from scratch with cream, ideal for mac and cheese and as a dip for fries, nachos, tortillas, burgers, and nuggets; strain and reheat.
Béchamel sauce5:00
Learn to master bechamel, a white mother sauce, by combining flour, milk, and butter, then thicken over low heat and season with cheese, nutmeg, salt, pepper, and bay leaf.
Hollandaise Sauce8:00
Master hollandaise, a hot mother sauce in French cuisine, emulsifying a fresh egg with melted butter via double boiling, whisking with lemon juice, salt, pepper, and water.
Part-1 Conclusion0:54
Learn to make your own universal sauces with traditional methods for pastas, pizzas, and sandwich spreads, and prepare for 20 more sauces and dips in parts 2 and 3.

Part-2 Introduction2:14
Explore part 2 of 30 universal sauces and dips, mastering 10 commonly used sauces for spreads, dips, and accompaniments, made from scratch with high-quality ingredients.
Sweet Thai Chili Sauce9:13
Learn to make Sweet Thai chili sauce, a Thai accompaniment for fried snacks, using bird's eye chilies, garlic, vinegar, palm sugar, fish or soy sauce, tomato ketchup, paprika, and cornflour.
Indonesian Peanut Sauce7:18
Prepare Indonesian peanut sauce by dry roasting peanuts and coriander and cumin seeds, simmering with shallots and coconut milk, then blend into a warm paste to serve with chicken saute.
Peanut Butter3:39
Learn to craft a homemade peanut butter sauce from raw peanuts, using oil, honey, and salt, with dry roasting, grinding, and blending for a smooth spread on bread.
Romesco Sauce6:59
Learn to make romesco sauce by roasting red bell peppers and garlic, then blending almonds, bread, olive oil, vinegar, and paprika for bold flavor, ideal with pasta or grilled meats.
Chimichurri Sauce3:54
Blend parsley, cilantro, garlic, lemon juice, vinegar, olive oil, oregano, cumin, pepper, and chili flakes to make chimichurri, an argentine marination and dressing for meat, seafood, or salads; refrigerate.
Mexican Queso Dip5:25
Learn to make a rich, creamy Mexican queso dip with cheddar and Monterey Jack, jalapeño, tomatoes, scallions, garlic, spices, and a cornstarch-thickened finish for serving with chips and tortillas.
Mexican Salsa3:00
Learn to make a classic Mexican salsa, a dip for tortillas or chips, by mixing chopped onion, tomato, jalapeno, cilantro with lemon juice, olive oil, salt, pepper, and oregano.
Hummus4:53
Learn to prepare hummus from scratch, a classic Mediterranean sauce made from boiled chickpeas, tahini, garlic, lemon, and olive oil, then blend to a smooth paste.
Cream Cheese Dip2:00
Blend paneer with heavy cream, salt, pepper, and Italian seasoning to create a rich, grainy cream cheese dip, best as a spread for breads and wraps.
Baba Ghanoush6:47
Roast eggplant to make baba ghanoush, a famous Mediterranean dip, then blend with tahini, garlic, lemon juice, olive oil, salt, and parsley for serving with pita or saffron rice.
Part 2 - Conclusion1:56
Conclude the course by empowering you to make your own universal sauces and dips, reflecting on 20 commodity sauces seen, and previewing 10 mayo-based derivatives to come in part 3.

Part-3 Introduction1:17
Discover mayonnaise derivatives as the emulsification of oil, egg, and vinegar. Learn how adding herbs and ingredients creates varied sauces for sandwiches, wraps, dips, and salads.
Cocktail Mayonnaise4:05
Learn to make mayonnaise and ten derivatives, starting with cocktail sauce, a cold seafood accompaniment for prawns, using mayonnaise as the base with ketchup, Tabasco, Worcestershire, sugar, cream, and lemon.
Thousand Island Dressing3:28
Learn to make Thousand Island dressing, a mayonnaise-based sauce with tomato ketchup, lemon juice, garlic, gherkins, onions, green bell pepper, and egg yolk, great for salads and dipping.
Tartar Sauce1:23
Learn to make tartar sauce, a sauce of French origin, by mixing mayonnaise with garlic, onion, gherkins, lemon juice, and parsley, perfect with crumb fried seafood and fries.
Aioli Sauce2:05
Discover aioli, a garlic mayonnaise derivative from Spain, made with a mayonnaise base, garlic, lemon juice, and lemon zest to create a tangy, garlic-forward sauce.
Russian Dip1:46
Uncover the Russian dip, a USA-origin mayonnaise-based sauce for salads and sandwich buns. Omit egg and onion, unlike Thousand Island, and blend mayonnaise with gherkins, garlic, lemon juice, and ketchup.
Honey Mustard Dressing2:11
Learn how to make honey mustard dressing, a mayo-based sauce with honey, garlic, lemon juice, and Dijon or mustard powder. Use it with chicken nuggets, wraps, and fresh vegetables.
Tandoori Mayonnaise1:34
blend 50-60 g mayonnaise with ketchup, salt, Kashmiri chili powder, tandoori spice mix, tandoori masala, chat masala, and lemon juice to make tandoori mayonnaise, ideal for wraps and sandwiches.
Ranch Dressing2:20
Learn to make ranch dressing, a famous salad dressing. Mix mayonnaise and buttermilk with Worcestershire, cream or sour cream, and season with dill, tarragon, garlic powder, onion powder, and parsley.
Yum Yum Sauce1:27
Discover yum yum sauce, a Japanese mayonnaise derivative spiced with sriracha and paprika, perfect with burgers, chicken starters, and salads.
Cajun Mayonnaise1:24
Learn to make Cajun mayonnaise, a Jamaica-originated derivative popular in New Orleans, blended with chili and garlic powders, lemon juice, and cream, perfect with grilled chicken, fish, or potato dishes.
Part-3 Conclusion1:30
Concludes part-3 by highlighting mayonnaise as a globally popular sauce, boosted by shawarma culture and Indian markets, and promotes its usefulness for restaurateurs, chefs, freshers, and home cooks.

Requirements

Keen interest and passion to learn culinary arts from the scratch
Keen interest on learning the Universal Mother Sauces and Dips
Eager to become best chef or cook
Basic knowledge about the important sauces in the French cuisine is welcome

Description

This course is all about Universal Mother Sauces and Dips. This course helps you to understand the formula of basic Mother Sauces and Dips, which could enormously help to improve your culinary skills in overall. Definitely this course especially for the budding chefs, hotel management students and any cooks who are interested developing their knowledge in French, Italian and Continental Cuisine.

Continental food refers to dishes made and consumed in the European countries. Dishes of French, Spanish and Italian cuisine fall under the category of 'Continental food'. So this course will be best asset for whoever would love to improve their skills in continental cuisine. As mother sauces and dips can play major role in the taste of the recipes served in this cuisine, mastering these universal mother sauces and dips, will help you to decide the taste of the recipes which are served in this cuisine.

The five French Mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. In this Universal Sauces and Dips - part-1 course I covered 3 of the French Mother sauces (Béchamel/White, Hollandaise, Tomato) and 7 other popular universal sauces and Dips (Cheese Sauce - United Kingdom)(Mayonnaise - Spain)(Arrabbiata, Pesto, Marinara - Italian)(Hot Garlic, Chili Paste, Tomato Ketchup - Chinese/Asian), which are most commonly used all around the world.

Tips on how to avoid most commonly made mistakes while making sauce and how to overcome if such mistakes are made while preparation. Through which one can bring back the life of sauces, which where about to be spoiled.

The most important basic sauces of Pasta, Pizza, Kebab, Salads and sandwich spreads are covered in this course. Through mastering these sauces and dips, it will help you to decide the taste of all the above mentioned recipes in different cuisines.

Part 2 consist of Sweet Thai Chili Sauce, Indonesian Peanut Sauce, Peanut Butter, Romesco Sauce, Chimichurri Sauce, Mexican Queso Dip, Mexican Salsa, Hummus, Cream Cheese Dip, Baba Ghanoush.

Part 3 consist of 10 different types of world famous Mayonnaises Cocktail Mayonnaise, Thousand Island Mayonnaise, Tartar Sauce, Aioli Sauce, Russian Dressing, Honry Mustard Dressing, Tandoori Mayonnaise, Ranch Dressing, Yum Yum Sauce, Cajun Mayonnaise.

Who this course is for:

Hotel Management Students
Home Cooks / Cooks
Budding Chef
Anyone who is interested in learning about the basics of kitchen operation
Any People wanted to understand and practice how to make their own Universal Mother Sauces and Dips Recipes
Homemakers
Continental Cuisine Lovers
People love to master the basics of culinary arts
To learn about the Mediterranean Cuisine

30 Universal Sauces and Dips - Part-1 to 3

What you'll learn

Explore related topics

Course content

Suaces & Dips Part-113 lectures • 1hr 12min

Sauces & Dips Part-212 lectures • 57min

Sauces & Dips Part-3 (Mayonnaise Derivatives)12 lectures • 25min

Requirements

Description

Who this course is for: