How to Make Sauce

Roux is a thickening agent used to transform a liquid or stock into a great soup or sauce.

In this lesson, we will teach you how to make roux and then show you why it is so important to the world of food and cooking. Consider ‘roux’ one of the key stepping-stones to hundreds of great recipes.

Bechamel is one of the five mother sauces and is also commonly referred to as a white sauce. Learning how to make a good bechamel or white sauce is essential to many recipes as it is the base sauce used in recipes from soufflés to cannelloni, moussaka, and lasagne.

In this lesson we will show you how to make a great bechamel sauce. In its most basic form, it is made by thickening milk with a roux.

Bechamel is properly spelled with the following accents: béchamel sauce.

Veloute sauce is one of the five mother sauces and is also a popular base used to make soups and sauces. Unlike bechamel sauce, veloute is made using stock instead of milk.

In this lesson, you will learn how to make a veloute sauce. We will also show you how to vary this sauce by adding different ingredients and flavor combinations to make a variety of great recipes.

Veloute sauce is properly spelled with the following accents: velouté sauce.

One of the five mother sauces, tomato sauce is used in many culinary preparations.

In this lesson we show you how to make a simple, yet classic, tomato sauce that celebrates exceptional ingredients. This base tomato sauce can be customized for many other dishes from pasta to pizza or enjoyed all on its own.

Pan sauce is an à la minute sauce made in the same pan in which ingredients, especially meats, have been sautéed, seared or pan-fried. The flavors can range from simple to quite complex.

In this lesson, you will learn the essential steps for making a pan sauce. Soon you’ll be able to make some of those delicious and fancy restaurant sauces…without a recipe.

Butter sauce is also called a beurre blanc sauce (“white butter”) or sauce blanc. It is a classic French butter sauce that is often served at fancy restaurants. It is considered by some to be a bit more challenging sauce because it has a tendency to split. Beurre blanc or butter sauce goes well with many vegetables and lean meats and is especially delicious in fish recipes and seafood recipes.

In this lesson we will show you the few key steps required to prepare a perfect beurre blanc or butter sauce.

How to cut, dice, slice or mince anything with a chef's knife is one of the most important cooking skills you can learn. This video teaches how to cut any type of onion.

This instructional cooking video on Types of Roux, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
How to Make Roux.

This instructional cooking video on What is Bechamel Sauce?, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
How to Make Bechamel Sauce.

This instructional cooking video on One-Pot Method for Making Bechamel, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
How to Make Bechamel Sauce.

This instructional cooking video on Deglazing Pan Sauces, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
How to Make Pan Sauce.