Presented by The Culinary Institute of America, this dvd package is a full learning program for sauce making and will prove valuable to the professional chef and foodservice operator as well as the student and gourmet home chef.

This program was designed to be used alone or in a group training situation. The material on the DVD is reinforced with printed material.

The Basics of Sauce Making DVD Set contains four programs—one lesson for for each group of sauces: Brown Sauces; White Sauces; Tomato Sauces; and Emulsion Sauces. Each of the four lessons begins with learning objectives. At the end of each lesson is a review quiz. Each answer of the quiz is linked to the relevant portion of the lesson so that the test-taker can easily review material related to the specific question.

The Basics of Sauce Making DVD Set is divided into the following parts, each of which can be clicked on separately or can be run as a continuous presentation on the dvd:

The Basics of Sauce Making
Part 1: Brown Sauces

Tracing all the way back to Carême’s classic method, brown sauces have been both a culinary staple and one of the greatest tests of a chef’s skill.

This section of the DVD demonstrates:

• The process for creating espagnole, demi-glace, fond de veau lié, au jus, jus lié, pan gravy, and glace de viande
• Thickening sauces with roux or a slurry
• The many applications for glace de viande as well as commercial bases

24 Minutes

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The Basics of Sauce Making
Part 2: White Sauces

From classic to contemporary cuisine, the right white sauce can make a dish distinctive and memorable.

This section of the DVD covers the fundamentals of creating and using:

• Classic velouté and bèchamel and some of their contemporary interpretations
• Traditional Mornay sauce and a low-fat variation
• Thickening and flavoring agents and commercial bases

25 Minutes

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The Basics of Sauce Making
Part 3: Emulsion Sauces

Making an emulsion sauce that doesn’t separate into its component parts separates the novice from the true professional.

This section of the DVD provides instruction in:

• The principles of emulsion
• The art of creating classic hollandaise, bearnaise, beurre blanc, and mayonnaise
• Preparing both cold and warm vinaigrettes

22 Minutes

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The Basics of Sauce Making
Part 4: Tomato Sauce

Beloved and versatile, tomato sauce lends itself to countless variations and derivations that can add interest to your menu.

On this section of the DVD, you will learn:

• How to prepare classic roux-based French-style tomato sauces and Italian tomato sauces

• An array of tomato sauce-making techniques and flavoring options

21 Minutes

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Brown Sauces

White Sauces

Emulsion Sauces

Tomato Sauce

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