COURSE OVERVIEW
Master the Art of Classic Sauces
Great cooking often comes down to great sauces. In this course, Chef Anthony teaches the essential techniques behind some of the most important sauces in classical cuisine. You’ll learn the fundamentals of sauce-making—from building a roux to mastering emulsions and reductions—giving you the skills to elevate countless dishes at home.
Lesson 1: Making a Roux
Learn the foundational technique used to thicken many classic sauces. Chef Anthony demonstrates how to cook flour and butter together to develop the perfect roux and explains how it forms the base of several essential sauces.
Runtime: 6 minutes
Lesson 2: Sauce Béchamel
Create one of the classic French mother sauces. This creamy, versatile sauce is built from a roux and milk, forming the base for many comforting dishes and derivative sauces.
Runtime: 8 minutes
Lesson 3: Sauce Velouté
Learn how to make this smooth, elegant mother sauce by thickening light stock with a blond roux. Velouté is the foundation for many refined sauces used in professional kitchens.
Runtime: 6 minutes
Lesson 4: Sauce Espagnole
Explore the rich and robust brown mother sauce made with dark roux, caramelized vegetables, and beef or veal stock. This deeply flavorful sauce serves as the base for many classic derivatives.
Runtime: 13 minutes
Lesson 5: Making Emulsions
Understand the science and technique behind emulsification—combining liquids that normally don’t mix. Chef Anthony demonstrates how to create a classic vinaigrette while explaining the difference between temporary and permanent emulsions.
Runtime: 6 minutes
Lesson 6: Sauce Mayonnaise
Learn how to build a stable, creamy emulsion by slowly whisking oil into egg yolks. This classic chilled sauce is the foundation for many cold sauces and dressings.
Runtime: 8 minutes
Lesson 7: Sauce Hollandaise
Master the technique behind this rich, buttery emulsion. Chef Anthony walks you through the careful heat control and whisking required to create a smooth, luxurious hollandaise sauce.
Runtime: 13 minutes
Lesson 8: Bonus – Pan Sauce
Turn the flavorful browned bits left in your pan into a quick and delicious sauce by deglazing, adding stock, and reducing for concentrated flavor.
Runtime: 6 minutes
Lesson 9: Lesson Review
A quick recap of the key techniques covered in the course, including roux-based sauces, emulsions, and reduction methods.
Runtime: 2 minutes
Total Course Runtime: 1 hour, 9 minutes
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ABOUT YOUR INSTRUCTOR
Chef Mark Farone started his culinary career at age 13 as a line cook at a small family restaurant in South Florida. He continued to work in restaurants while completing a master’s in education at the University of Florida, before launching a 20-year career in technology that he left in 2009 to pursue his culinary passion. Chef Mark graduated from the CSCA Professional Chef’s Program in 2010 and worked at gastropubs and local pop-up restaurants in Boston and Cape Cod, before returning to CSCA. “This is an industry that demands collaboration. I am so proud to work at a school that fosters a collaborative community. CSCA gives you a family and nearly 45 years’ worth of professional alumni across the globe who are here to help materialize your dreams.”