Classic Sauces
Explore the fascinating world of French mother sauces and their variants, along with outstanding culinary examples from around the world.
Chef and entrepreneur, founder of Urban Kitchen.
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 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
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.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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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.