Seven French Sauces, Rebuilt
Sea urchin coulis, pimiento nage, morel and green peppercorn: seven French sauces built end to end in seven lessons, 35 minutes total.
Gabriel Kreuther
Chef Owner, Gabriel Kreuther · New York
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
7 Lessons, 35 min total
About this course
How to make French sauces without starting from the mother sauce chart is what this class sets out. Seven sauces, one per lesson: a sea urchin coulis, a pimiento nage, a smoked salmon sauce, a jalapeño coulis, a green peppercorn sauce, a morel mushroom sauce, and a red bell pepper sauce with caviar.
Three things hold all seven together: how the ingredients work with each other, how flavour is drawn out of them, and how far a given product can be pushed before it gives nothing more. Coulis and nage are the traditional starting points, rebuilt here around one strong ingredient instead of a stock.
Which makes the timing matter more than the recipe. How long an ingredient sits in the liquid, when the fat goes in, where the acid lands. You leave able to build a sauce around whatever the best product in the delivery is, and finish it to plate.
"Master the mother sauces and every dish you build afterward gets easier."
Gabriel Kreuther · Chef/owner @ Gabriel Kreuther
Lessons
7
Video
35 min HD
Recipes
8
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Pass a sea urchin coulis and a jalapeño coulis to the same clean finish.
Build a pimiento nage that carries flavour without thinning out the plate.
Balance a green peppercorn sauce and a morel mushroom sauce against rich protein.
Combine red bell pepper and caviar in one sauce without either one dominating.
French sauces today, stocks tomorrow.
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Meet your instructor
Gabriel Kreuther
Chef Owner, Gabriel Kreuther, Midtown Manhattan · Two stars since 2019
Gabriel Kreuther is an Alsatian chef who opened his eponymous restaurant in Midtown Manhattan in June 2015. It has held two stars since 2019, and he has been named Best Chef in New York City.
He came up through starred kitchens in Germany, France and Switzerland after a work exchange in Washington D.C., then spent a formative period at Jean-Georges in New York. In this class he takes seven sauces straight from his own service, coulis to nage to a red bell pepper and caviar finish.
What chefs say
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Who is this course for?
Early days or long practised
Early-days and long-practised sauce cooks who want each one built from a single clear flavour.
Sauces that carry the whole dish
Flavour extraction, ingredient pairing and getting the most from one product, cooks who want the pillars.
Anyone who wants a wider sauce range
Sea urchin coulis, pimiento nage and morel sauce, cooks who want a wider French sauce range.
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7 Game-Changing French Sauces · Gabriel Kreuther
