Welcome to Stella Culinary's Sauces And Soups Video Index. This series will start by demonstrating basic sauce making techniques, including stocks, pan sauces, and mother sauces, and then progress to more advanced creations. These videos are meant to be an accompaniment to The Stella Culinary School Podcast, which is our flag-ship audio lecture series. It is highly recommended you listen to Stella Culinary School Podcast Episodes 2, 3 & 9-13.
If you have any questions, you can post them to our community forum, or Ask Chef Jacob.
In this video Chef Jacob shares his technical approach to sauce making, a concept he refers to as the Three Modern Mother Sauces.
In SCS 2| Stocks Part 1, we went through the science and technique of making a veal stock. This video will take you through the step by step process of how to make a classic, roasted veal stock. If you're like most people and don't have a wood-fire oven, worry not. This technique can easily be accomplished with any oven that can reach 500°F/260°C.
This video will take you through the process of making a roasted chicken stock as discussed in SCS 3| Stocks Part 2.
This video will teach you how to make a classic vegetable stock.
This video will teach you how to make a classic pan using white wine and butter. Beurre meaning "butter" and "blanc" meaning white, this sauce is classically paired with fish, vegetables, and light poultry dishes. For a heavier flavor that's more appropriate for red meat, you can make a beurre rouge by swapping red wine for the white.
In this video, learn how to make a basic pan reduction sauce using stock. A pan sauce works great for any number of pan roasted meats including steak, poultry, lamb and pork.
A traditional beurre blanc is a finicky sauce that can easily break, especially if it's not made to order and served immediately. This video will teach you how to stabalize a beurre blanc by using a blender and xanthan gum. This approach will allow you to make the beurre blanc in advance and hold it warm until you're ready to serve.
This video will teach you the proper technique for making and using a roux to thicken sauces. Rouxs are an important component in making an awesome gravy, and is commonly used in hearty stews and soups such as gumbo.
Bechamel is a classic French sauce made with milk. It is one of the Five French Mother Sauces and is used to make derivatives such as Mornay (a simple cheese sauce).
In a previous video I demonstrated how to make what I called a "semi-classic" bechamel sauce, which is the version most commonly taught in culinary schools today. However, sauce bechamel has gone through a few evolutions since it's debated creation.
This video will teach you how to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce.
This video will teach you how to make a cauliflower soup base that can be served as is or doctored with different components and garnishes. I will also release a completed dish video that will demonstrate how we plate and serve this soup at Stella.
This video will demonstrate how to concentrate a stock by reducing and reinforcing its flavors. This concentrated stock can then be used to make "a la minute" sauces, such as a pan reduction sauce. Although this process is demonstrated with chicken stock, it is the exact same method used when working with other meat based stocks such as veal, pork and lamb.
In this video you will learn how to make a classic fish stock, which can then be used to make any number of sauces, broths, and soups.
In this video, I demonstrate a classic version of white chicken stock. White stocks are commonly used for more subtlety flavored sauces, comsommes, and broths. It is also the base for the French Mother Sauce Veloute.
The technique of blanching bones before making a stock is commonly used in Asian cuisine, where a lot of recipes favor delicately flavored broths that are hard to achieve with roasted bones and mirepoix.
Sauce vierge is one of my all time favorite sauces. The word "vierge" is French for "virgin," meaning that the ingredients in a vierge are not cooked. This is the sauce that we use for our heirloom tomato caprese, which I will demonstrate in an upcoming video.
It may seem silly to ask "what is mayonnaise" since it's common place in most of our lives. People use mayonnaise on sandwiches, as a dressing for salads such as chicken, potato and macaroni, in cakes, and some even put it in their hair to use as a conditioner. Yet some don't actually know that mayonnaise is simply made from emulsifying egg yolks with a neutral flavored oil like vegetable, canola or grape seed.
In this video, I demonstrate a classic mayonnaise recipe that uses egg yolks, canola oil, mustard powder, lemon juice, kosher salt and white pepper. The mayonnaise is made using a simple mixing bowl and whisk but if you have a good blender or food processor, I recommend you use that instead, unless you're trying to bulk up your fore-arms.
In this video, I demonstrate a super simple tomato sauce that goes great with spaghetti or pasta. Because this tomato sauce is never cooked (only quickly heated right before serving), it maintains a bright color and fresh flavor.
Consommé...the old school Frenchy soup with crystal clarity and robust flavors that dwells in the nightmares of culinary school students around the world. While feared and loathed for it’s finicky nature by young cooks, consommé really isn’t scary once you understand the basic concepts behind making it, and how a clarification raft works.
Learn the basics behind the Five French Mother Sauces in this video lecture.
One of the benefits to breaking down your turkey into it's individual parts before cooking is you now have bones with which you can make an awesome turkey stock. This home made turkey stock can be used as a base for turkey gravy, to moisten the ingredients in your stuffing, or to make turkey soup with your leftovers.
In this video we transform our roasted turkey stock into a delicious, refined, turkey gravy.
Chicken and dumplings has to be one of my all time favorite comfort foods. It's easy to make, delicious, and soul-satisfying. In this video, we play on this southern classic by utilizing our leftover Thanksgiving turkey, turning our flavorful stuffing into dumplings.
For best results, start with a home made turkey stock (we have a separate video on this in our related section below).
In this video I demonstrate how to make a simple, raw tomato sauce used for our Neapolitan and New York style pizzas.
In this video, a simple bechamel based white garlic pizza sauce. This is the sauce I use to top my Sicilian style pizza with chicken, bacon, tomatoes and wilted spinach.
