The Five French Mother Sauces

SCS 010| Sauce Velouté

In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vin Blanc. In the discussion segment, we start a three part series on thickening agents used in both sauces and soups. In this episode, we go over roux and liaison.

Details

Site Categories

Subscribe to Podcast

Subscribe to the Stella Culinary School Podcast and never miss new episode. It's quick, easy, and free. Simply select your preferred method for podcast listening below.

Subscribe Via RSS Subscribe via iTunes Subscribe Via Soundcloud Subscribe Via Stitcher