Classic Sauces
Explore the fundamentals of French mother sauces and their variants, along with examples of iconic sauces from around the world.
Cocinero y Empresario, fundador de Urban Kitchen.
Course Content
Course Content
2. Definition and Applications of Sauces
3. Mother sauces
Free
4. Stable emulsions
5. European sauces
6. American Sauces
7. Asian Sauces
8. Final tips
Share what you have learned
Before you go
About this Course
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
What's included?
- 2 h 40 min HD video
- 19 recipes
- 26 lessons
- Recipe book
- 6 Quizzes
- Certificate
- English, Español (VO), Français
- English, Español, Français, Italiano (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
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.
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.
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Ratings and Reviews
4.9
Avg. Rating
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essini71-fabef7
The chef talks a lot but doesn’t always explain things clearly. For a course like this, I expected a proper French chef approach with precise and structured explanations, especially when teaching classic sauces. Also, the course is a bit confusing when it comes to mother sauces. Only the first three sauces presented are actually mother sauces, while the rest are not, which can mislead beginners
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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.