Master the Art of Classic Sauces

Great cooking often comes down to great sauces. In this course, Chef Anthony teaches the essential techniques behind some of the most important sauces in classical cuisine. You’ll learn the fundamentals of sauce-making—from building a roux to mastering emulsions and reductions—giving you the skills to elevate countless dishes at home.

Total Course Runtime: 1 hour, 9 minutes

Lesson 1: Making a Roux
Learn the foundational technique used to thicken many classic sauces. Chef Anthony demonstrates how to cook flour and butter together to develop the perfect roux and explains how it forms the base of several essential sauces.
Runtime: 6 minutes

Lesson 2: Sauce Béchamel
Create one of the classic French mother sauces. This creamy, versatile sauce is built from a roux and milk, forming the base for many comforting dishes and derivative sauces.
Runtime: 8 minutes

Lesson 3: Sauce Velouté
Learn how to make this smooth, elegant mother sauce by thickening light stock with a blond roux. Velouté is the foundation for many refined sauces used in professional kitchens.
Runtime: 6 minutes

Lesson 4: Sauce Espagnole
Explore the rich and robust brown mother sauce made with dark roux, caramelized vegetables, and beef or veal stock. This deeply flavorful sauce serves as the base for many classic derivatives.
Runtime: 13 minutes

Lesson 5: Making Emulsions
Understand the science and technique behind emulsification—combining liquids that normally don’t mix. Chef Anthony demonstrates how to create a classic vinaigrette while explaining the difference between temporary and permanent emulsions.
Runtime: 6 minutes

Lesson 6: Sauce Mayonnaise
Learn how to build a stable, creamy emulsion by slowly whisking oil into egg yolks. This classic chilled sauce is the foundation for many cold sauces and dressings.
Runtime: 8 minutes

Lesson 7: Sauce Hollandaise
Master the technique behind this rich, buttery emulsion. Chef Anthony walks you through the careful heat control and whisking required to create a smooth, luxurious hollandaise sauce.
Runtime: 13 minutes

Lesson 8: Bonus – Pan Sauce
Turn the flavorful browned bits left in your pan into a quick and delicious sauce by deglazing, adding stock, and reducing for concentrated flavor.
Runtime: 6 minutes

Lesson 9: Lesson Review
A quick recap of the key techniques covered in the course, including roux-based sauces, emulsions, and reduction methods.
Runtime: 2 minutes

Total Course Runtime: 1 hour, 9 minutes