The Basics with Chef Bernard: Sauces June 28, 2010

Sauces are often considered one the greatest tests of a chef’s skill. Whether they are classic such as sauce supreme, or contemporary, such as red pepper coulis, good sauces demand the highest technical expertise. The successful pairing of a sauce with a food demonstrates an understanding of the food and an ability to judge and evaluate a dish’s flavors, textures, and colors.

In this class, you will learn the basic techniques of the Grand Sauces and understand the nuances of pairing these sauces with certain foods -- how and why certain combinations have become enduring classics. Uncovering the principles behind these pairings will form the foundation for developing sensitivity to sauces in particular and the skill and artistry of cooking in general.
The Grand Sauces: demi-glace, velouté, béchamel, tomato and hollandaise – were once referred to as the mother sauces, to indicate that from these basic sauces many others were created.

Instructor: Chef Bernard Henry