Sabayon, Blanquette and Beef Jus
Five classic French sauces taken somewhere else: goat cheese and argan oil, white miso and vin jaune, smoked eel, capers, gherkins and raisins.
Francesco Dibenedetto
Chef de Cuisine, Brooklands · London
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What you'll learn
5 Lessons, 27 min total
About this course
Five French sauces, each lifted off its classic and pushed somewhere else. A blanquette carrying goat cheese and argan oil. A sabayon built on white miso and vin jaune. A beef jus finished with smoked eel and beetroot. A velouté of capers and lemon thyme, and a sweet and sour sauce of gherkins and raisins.
Sauce is the part of a plate that gets the least attention and decides the most. The method here is small and repeatable: skim, rest, tend. Skimming decides clarity, resting decides how the fat sits, and the tending is continuous, because a sauce keeps moving the whole time it is on the stove.
What you take away is a way of reworking a sauce you already cook rather than five more recipes to memorise. Make the classic yours, then run the same reasoning on a jus or a sabayon already on your menu.
"The key to having a great dish lies in a great sauce."
Francesco Dibenedetto · Executive Head Chef @ Brooklands by Claude Bosi
Lessons
5
Video
27 min HD
Recipes
6
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Rework a blanquette with goat cheese and argan oil without losing its body.
Whisk a white miso and vin jaune sabayon that holds its aeration to service.
Finish a beef jus with smoked eel and beetroot without muddying the reduction.
Balance a capers velouté and a gherkin and raisin sauce against fatty protein.
Sauces today, seaweed butters tomorrow.
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Meet your instructor
Francesco Dibenedetto
Chef de Cuisine, Brooklands by Claude Bosi, London · Two stars since 2024
Francesco Dibenedetto is an Italian chef, born in Barletta and now Chef de Cuisine at Brooklands by Claude Bosi in London. The restaurant took two stars in 2024, months after it opened.
He trained at the Professional Institute for Food and Wine in Apulia, worked through Italian hotels and the Four Seasons Golf Club in Dubai, then moved to London under Michel Roux Jr at Le Gavroche. He joined Claude Bosi in 2015 at Hibiscus, later Bibendum. Here he reworks five French sauces.
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Who is this course for?
Long practised or newly curious
Long practised and newly curious sauce cooks who want five modern sauces shown start to finish.
Familiar sauces with a new twist
Cooks who want the skimming, the resting and the balancing that sit underneath a finished sauce.
For anyone who loves classic sauces
Velouté, sabayon and beef jus enthusiasts who want the French classics to carry a modern edge.
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Next-Level French Sauces · Francesco Dibenedetto
