Classic Sauces
Explore the fundamentals of French mother sauces and their variants, along with examples of iconic sauces from around the world.
Chef and entrepreneur, founder of Urban Kitchen.
Master these essential sauces and build upon them to elevate your cooking
Begin by discovering the secrets behind the classic French mother sauces, from a Béchamel sauce, to a Hollandaise. Next explore hot and cold emulsions, such as mayonnaise, vinaigrette and beurre blanc.
Master these basic recipes and develop a deeper understanding of culinary fundamentals which can be applied throughout your cooking. You will understand the classification of each sauce and will gain detailed knowledge in the preparation of each fundamental recipe.
In addition, you will learn about sauces from various regions of the world, expanding your culinary repertoire with international references.
At the end of the course, you will be able to:
- Identify and prepare a variety of mother sauces and emulsions
- Identify stable and unstable emulsions
- Master the techniques behind sauces such as Béchamel, Hollandaise and Velouté
Course Syllabus
Course Content
Chapter 2 - Definition and Applications of Sauces
Chapter 3 - Mother sauces
Free
Chapter 4 - Stable emulsions
Chapter 5 - European sauces
Chapter 6 - American Sauces
Chapter 7 - Asian Sauces
Chapter 8 - Final tips
Share what you have learned
Before you go
Discover the richness and versatility of classic sauces
What you'll learn
Perfect a classic Béchamel sauce, known for its versatility within countless iconic French dishes.
Master a Velouté sauce with its velvety mouthfeel, ideal as an accompaniment for meats and poultry.
Learn to make a classic Hollandaise before progressing to a creative interpretation featuring Peruvian chili peppers.
Explore a wide range of emulsions. Start with a Mayonnaise, and transform it into a Tartar sauce. You will also work with unstable emulsions, such as the classic Vinaigrette, and variants, such as balsamic vinegar and honey.
Explore international sauces of reference, such as a Mexican Mole, Thai Curry, Japanese Teriyaki, and a French Beurre Blanc.
Course recipes
In this course you will learn
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Meet your Instructor
Chef and entrepreneur, founder of Urban Kitchen.
Ignacio is a culinary entrepreneur and chef who, after gaining experience in renowned kitchens throughout different countries, returned to Peru to establish Urban Kitchen, the country's first participative cooking space.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Paula Andrea Cruz Gomez
Una guía clara y empática en mi camino como chef en formación.
Quiero agradecerle Chef Ingnacio Barrios por sus enseñanzas y explicaciones tan precisas sin guardarse nada para si mismo. Como chef en formación y estudiante de Le Cordon Bleu, mi inspira profundamente la manera en que transmite sus conocimientos: con detalle, empatía y claridad, pocos comprenden que esta habilidad es tan valiosa como la técnica misma, y usted lo hace de forma excepcional.
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Super Well-Explained to Learn the Basics of Sauces
Great course with very detailed and simple information. Highly recommended if you want to learn the fundamentals of sauce making.