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

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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 005| Pan Reduction Sauce

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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.

SNS 014| How to Make White Chicken Stock

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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

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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

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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 017| Simple Tomato Sauce For Pasta and Pizza

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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.

SNS 013| How to Make Classic Fish Stock

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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.

SNS 012| How to Reinforce and Reduce Stock

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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.

SNS 011| Cauliflower Soup Base

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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.

TCD 006| Composed Cauliflower Soup

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In a previous video, I demonstrated how to make a cauliflower soup base. In this video, we will complete the dish by presenting what is called a "composed soup," where the garnishes are placed in a bowl and the soup base is poured table side.

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