Sauces and Soups

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.

A raw, emulsified tomato sauce that works great for heirloom tomatoes and other cold applications.

Classic white chicken stock is demonstrated.

Classic Fish Stock is demonstrated.

Learn how to reduce and reinforce chicken stock that can then be used in further sauce making techniques.

How to make a cauliflower soup base that can be served as is or doctored with different components and garnishes.

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 demonstrate Escoffier's version of Sauce Bechamel, a milk based French Mother Sauce that is thickened with a white roux.

How to make the most common version of béchamel taught in culinary schools today.

This video will teach you how to make a roux, a classic fat & flour mixture used to thicken sauces, soups and gravies. We will also go over some of the guidelines for making a roux, and best practices for incorporating it into a sauce.

This video will teach you how to make a stabilized beurre blanc using Xanthan Gum.

One of the most important sauces to know how to make. Perfect for any protein that you may pan roast. This is a basic technique that every cook should know and understand.

Beurre blanc is an emulsified sauce using butter and white wine. It goes great with fish, poultry and vegetables.

Learn how to make a classic vegetable stock.

How to make a classic chicken stock. Great for sauces, soups and braising.