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30 Universal Sauces and Dips - Part-1 to 3
Rating: 4.5 out of 5(105 ratings)
2,750 students
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
  • Mayonnaise7:13
  • Mayonnaise Tips and Tricks1:40
  • 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
  • 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
  • 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
  • Part-1 Conclusion0:54

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

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