Jacob Burton | Three Modern Mother Sauces - A Technical Approach to Sauce Making @JacobBurton | Uploaded May 2015 | Updated October 2024, 34 minutes ago.
For a lot more information, please visit our resource page: StellaCulinary.com/Sauces. You can also watch the full culinary boot camp video, S is for Sauce, here: youtu.be/EUyXvO9MQJk
In this video I layout my technical approach to sauce making, a concept I refer to as the Three Modern Mother Sauces.
When I attended culinary school, the Five French Mother Sauces was at the core of our sauce making curriculum. The mother sauces and their multitude of derivatives are memorized and hammered into culinary school students, showing up on quizzes, tests, and finals.
The Five French Mother Sauces are still at the heart of most western culinary school's sauce curriculums today; and although I think it's important to understand the Five French Mother Sauces, in all honesty, they're really a redundant, out of date approach to teaching cooks the creative sauce making process.
The purpose of Stella Culinary isn't to turn you into a recipe machine; our true purpose is to teach the fundamental building blocks you need to understand the how's and why's of cooking, eventually unleashing your own culinary creativity and allowing you to express yourself through cooking.
When it comes to creating a sauce, there are only three base techniques you need to master to create any sauce you could ever dream up. Once these techniques and their corresponding best practices are understood, all that's necessary is to construct your preferred flavor structure over the top. This approach allows you to create a multitude of custom, unique sauces that can elevate your dish to the next level.
For a lot more information, please visit our resource page: StellaCulinary.com/Sauces. You can also watch the full culinary boot camp video, S is for Sauce, here: youtu.be/EUyXvO9MQJk
In this video I layout my technical approach to sauce making, a concept I refer to as the Three Modern Mother Sauces.
When I attended culinary school, the Five French Mother Sauces was at the core of our sauce making curriculum. The mother sauces and their multitude of derivatives are memorized and hammered into culinary school students, showing up on quizzes, tests, and finals.
The Five French Mother Sauces are still at the heart of most western culinary school's sauce curriculums today; and although I think it's important to understand the Five French Mother Sauces, in all honesty, they're really a redundant, out of date approach to teaching cooks the creative sauce making process.
The purpose of Stella Culinary isn't to turn you into a recipe machine; our true purpose is to teach the fundamental building blocks you need to understand the how's and why's of cooking, eventually unleashing your own culinary creativity and allowing you to express yourself through cooking.
When it comes to creating a sauce, there are only three base techniques you need to master to create any sauce you could ever dream up. Once these techniques and their corresponding best practices are understood, all that's necessary is to construct your preferred flavor structure over the top. This approach allows you to create a multitude of custom, unique sauces that can elevate your dish to the next level.
