Episode #3 – Grand Sauces – versatile sauce making
Open your eyes to the elegant power of clarified butter and roux and how they elevate hollandaise, béchamel, and velouté sauces to luscious new levels. Sauces are the primary foundation of many dishes, and this building-block episode is an essential part of a Chef’s education. We will prepare roux. This will be used as a thickening agent in the preparation of Sauce Bechamél and Sauce Velouté.
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