Learn the most important elements of any sauce the ability to smother and cling to whatever it gets drizzled, dolloped, or poured on. That means making the sauce thick and stable, which is accomplished with three techniques: a roux an emulsifier, and a reduction (liquid that's slowly cooked down until thick). Three out of the five mother sauces start with a roux. Roux is a fancy name for flour mixed with hot butter. Equal parts butter and flour get cooked over medium heat, then a liquid gets added. This mixture then boils, thickens (reduces), and becomes the base of your sauce. Just note, if you’re making a white sauce — like Béchamel or Velouté — do not brown the butter, as it will darken the finished product. The tomato sauce could be thickened by just reducing it or adding beurre manie (French "kneaded butter") is a consisting of equal parts of soft butter and flour, used to thicken soups and sauces at the end. The last mother sauce is a product of emulsification All techniques are shown and explained in my videos.
My name is Thomas, I'm German and work as a culinary instructor here in the Philippines. At UDEMY I like to forward my more than 40 years of experience to students who are interested in the fundamentals in culinary knife skills and may can not afford a culinary education.
I'm still an active culinary instructor at one of the best culinary schools in the Philippines. More than 500 students graduated in culinary arts and working now all over the world. I love to forward my education to students who are willing to learn and look for a better future. With my training of knife skills, when you complied my course and you are practicing at home. I guaranty that you will find a job easier in the booming hospitality business with your knife skill education.
PS: This is not a cooking show. This is intensive knife skill training.