Sauces & Soups

Sauces and Soups Video IndexWelcome 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.

SNS 004| Classic Beurre Blanc Sauce

How to Make Sauce Beurre Blanc - Video Index

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.

SNS 006| How to Make a Stabilized Beurre Blanc Using Xanthan Gum

How to Make a Stabilized Beurre Blanc Using Xanthan Gum - Video Technique

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.

SNS 014| How to Make White Chicken Stock

How to Make White Chicken Stock - Video Technique

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.

 

 

SNS 015| Sauce Vierge

How to Make Sauce Vierge - Video

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.

SNS 016| Classic Mayonnaise

How to Make a Classic Mayonnaise - 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.

 

 

SNS 018| How to Make Consomme (Classic Clarified Stock)

How to Make Concomme - Video

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.

SNS 023| Turkey and Stuffing Dumpling Soup

Turkey and Stuffing Dumpling Soup - Thanksgiving Day Leftovers

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.

The Soup Base

For best results, start with a home made turkey stock (we have a separate video on this in our related section below).

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