The 5 Mother Sauces every Cook should know
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The 5 Mother Sauces every Cook should know

Learn all 5 mother sauces from scratch. Close up videos to really see how it works.
0.0 (0 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
0 students enrolled
Last updated 7/2017
English
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Current price: $10 Original price: $20 Discount: 50% off
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Includes:
  • 1 hour on-demand video
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I Learn?
  • The fundamentals of the five mother sauce used in every kitchen.
View Curriculum
Requirements
  • Yes, best is watch my video first. You will see all the equipment explained in the video.
Description

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. 

Who is the target audience?
  • Good for beginners, no experience required. Intimedate with experience to ad more knowledge.
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Curriculum For This Course
+
Introduction
7 Lectures 45:20

Sauce Bechamel
09:48

Sauce Veloute
07:08

Sauce Espagnole
08:23

Tomato Sauce
06:16


Resume
01:13
About the Instructor
Philippines Thomas Paul
5.0 Average rating
2 Reviews
5 Students
2 Courses
Certified Culinary Instructor

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.