SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1

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In part one of our S is for Sauce lecture, I discuss the concept of the Three Modern Mother Sauces, which is a technical approach to sauce making. We dive deep into the reduction technique.

In our next episode, we will cover the other two modern mother sauces, purees and emulsions.

Related Podcasts & Videos

• SCS 002 | Culinary Stocks Part One - Veal Stock
• SCS 003 | Culinary Stocks Part Two - Chicken, Vegetable & Fish
• SCS 009 | Hollandaise Sauce - Five French Mother Sauces Part 1
• SCS 010 | Sauce Veloute - Five French Mother Sauces Part 2
• SCS 011 | Bechamel Sauce - Five French Mother Sauces Part 3
• SCS 012 | Sauce Tomat - Five French Mother Sauces Part 4
• SCS 013 | Espagnole Sauce - Five French Mother Sauces Part 5
• Sauces and Soups Video Index

Other Links

• Purchase and download Chef Jacob's written Culinary Boot Camp & F-STEP Curriculum.
• Follow Chef Jacob on Instagram and Twitter.
• Subscribe to the Stella Culinary YouTube Channel.