Home & Lifestyle, Food

Chicken Velouté and Sauces Suprême, Allemande, and Albufera

Thomas Keller

Lesson time 16:03 min

Using the stock you made in Chapter 17: Light Chicken Stock, Chef Keller teaches you how to make the French mother sauce, velouté. Then use your velouté to create three more versatile sauces.

Students give MasterClass an average rating of 4.7 out of 5 stars

Topics include: Chicken Velouté and Sauces Suprême, Allemande, and Albufera

About the Instructor

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.

Featured MasterClass Instructor

Thomas Keller

Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.

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