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Classic Sauces

Explore the fascinating world of French mother sauces and their variants, along with outstanding culinary examples from around the world.

The culinary basics taught in any cooking school that are used to create more complex creations

Dive into a culinary journey where you will discover all the secrets behind mother sauces. From the classic béchamel sauce, to a hollandaise made with clarified butter.

Throughout the lessons you will explore the world of hot and cold emulsions. You will acquire detailed knowledge of each preparation, as well as their classification and practical examples of these fundamental recipes.

Not only will you acquire knowledge about the variations of classic sauces, but also about the culinary interpretations coming from various regions of the world, thus enriching your culinary repertoire with international differences.

At the end of the course, you will be able to:

  • Identify and prepare a wide variety of mother sauces and emulsions.
  • Understand the classification and tell the difference between stable and unstable emulsions.
  • Master the techniques behind sauces such as béchamel, hollandaise and velouté, among others.
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Course Syllabus

Course Content

Chapter 1 - Presentation of the course
Chapter 2 - Definition and Applications of Sauces
Chapter 3 - Mother sauces
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

Learn about the fascinating world of sauces and emulsions, exploring traditional recipes and international variations. Discover the richness and versatility of these culinary preparations.

What you'll learn

In this course, you will learn the perfect technique for making béchamel sauce, known for its classic smoothness and versatility in classic French cuisine with countless iconic dishes. You will continue your learning with the velouté sauce, known for its velvety texture, ideal to accompany meats and poultry. Hot sauces such as hollandaise will not be left out, both the classic version and a more creative one with Peruvian chili peppers will feature.

In addition, you will explore a wide range of emulsions. We will start with the mayonnaise emulsion, and then transform it into a tartar. You will also see unstable emulsions such as the classic vinaigrette and its variant with balsamic vinegar and honey.

This course will allow you to understand not only the classic recipes, but also their worldwide variations, enriching your culinary repertoire with flavors from different cultures. You will be able to explore representative international dishes such as mole from Mexico, curry from Thailand, teriyaki from Japan and discover the silky and delicate French sauce, beurre blanc.

Who is it for?

This online sauces course is designed to meet the needs of anyone aspiring to cook enriched dishes with appetizing classic and traditional sauces at home. It is ideal for those who wish to explore new culinary possibilities at home, as well as for cookery students taking their first steps on the path to the professional world. It is also aimed at people looking to consolidate and reinforce their knowledge of basic cooking theory.

What you’ll need

  • Frying pan
  • Blender
  • Balloon whisk
  • High-sided pan
  • Skimmer
  • Plastic film
  • Baking tray
  • Oven

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See what our Members are saying

Todo conteúdo é importante.

Gostei de todo conteúdo,superou a minha expetativa. Obrigada.

Catarina Sousa

outstanding !

uno de los mejores cursos sobre salsas. love it!

Pablo García

Nice introduction to basic sauces

It was a great course with so many information about classic sauces from different countries. easy and tasty sauces.

Edward Reyes

love it

Great course

Amarys Annexy

la salsas

buena explicacion

JESUS CAMILO REY GOMEZ

excellent course to learn how to make classic sauces

Great course for any level of cooking. I enjoyed this course and learnt something I'd never paid attention. Now I will try to make a few sauces which usually buy in the shop. This course gives me confidence. Thank you very much.

Katerina Clements

Meet your Instructor

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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.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 2 h 40 min HD video
  • 19 recipes
  • 26 lessons
  • Recipe book
  • 6 Quizzes
  • Certificate

Available languages

  • English, Español (VO), Français
  • English, Español, Français, Italiano (BETA), Português (BETA), Deutsch (BETA)
Level
  • Easy

Ratings and Reviews

5.0
Avg. Rating
256 Ratings
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What's your experience? We'd love to know!
Adelina Quaynor
Posted 1 week ago
classic sources

excellent and non-stop learning course my question is how can one upload a certificate of completion of the course?

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JESUS CAMILO REY GOMEZ
Posted 1 week ago
la salsas

buena explicacion

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Katerina Clements
Posted 2 weeks ago
excellent course to learn how to make classic sauces

Great course for any level of cooking. I enjoyed this course and learnt something I'd never paid attention. Now I will try to make a few sauces which usually buy in the shop. This course gives me confidence. Thank you very much.

×
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Daduna Ghlonti
Posted 2 weeks ago
Everything

I want know how to use these sauces in restaurant.. how to storage..? For example if l have German sauce l store only the sauce without egg? And after order add egg? Or l can hit with eggs?

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Edward Reyes
Posted 3 weeks ago
Nice introduction to basic sauces

It was a great course with so many information about classic sauces from different countries. easy and tasty sauces.

×
Preview Image
Amarys Annexy
Posted 4 weeks ago
love it

Great course

×
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Tracey Robinson
Posted 4 weeks ago
Excellent Course - really detailed and easy to follow

Really liked this course, it was easy to follow and so informative. Interesting throughout and covers so many techniques.

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Catarina Sousa
Posted 1 month ago
Todo conteúdo é importante.

Gostei de todo conteúdo,superou a minha expetativa. Obrigada.

×
Preview Image
Pablo García
Posted 1 month ago
outstanding !

uno de los mejores cursos sobre salsas. love it!

×
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Fotios D. XENOS
Posted 1 month ago
Amazing

I like every sauce and l will not buy enymore

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