How to Make Emulsified Sauces
Why a sauce splits and how to bring it back, then mayonnaise, vinaigrette and beurre blanc built on the same set of emulsion rules.
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What you'll learn
10 Lessons, 50 min total
About this course
How to make emulsified sauces comes down to two things: holding fat and water in suspension, and staying inside the temperature window where that bond survives. A dedicated lesson on emulsions sets both out, then the class works through them by hand, mayonnaise first, then vinaigrette, then beurre blanc.
Ahead of those sit the five French base sauces, one lesson each, taught by what they are actually for. Béchamel for a lasagne. Velouté, light, built on stock with flour and butter. Espagnole, the one other sauces are built from. Tomato, bright and useful almost everywhere. Hollandaise, which is already an emulsion.
Ten lessons, fifty minutes, filmed plainly at Easy level. Beurre blanc closes it out: cold butter, a reduced acid base, and a window narrow enough that most kitchen splits happen inside it. Hold that window and the same fix transfers to hollandaise and mayonnaise.
Lessons
10
Video
50 min HD
Recipes
11
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Emulsify mayonnaise by hand and read the point where it is about to break.
Build béchamel, velouté, espagnole, tomato and hollandaise from one roux method.
Read emulsification cooking cues in the pan and correct a split sauce before service.
Hold a beurre blanc in the temperature window where cold butter stays suspended.
Emulsions today, roasting tomorrow.
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Meet your instructor
Jules Cooking
Chef and creator, Jules Cooking · Gronda Chef Creator of the Year, 2023 and 2024
Jules Cooking is a Dutch chef and the first creator on Gronda, which named him Chef Creator of the Year in 2023 and again in 2024. He shot his first cooking video at fifteen.
He worked in high-end Dutch kitchens including de Bokkedoorns, then began producing tutorials that put restaurant-standard dishes within reach of other chefs and cooks. In this class he takes the sauce station from the five French bases through to the emulsions, closing on a beurre blanc.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
Your first sauce or your thousandth
First-time and practised sauce makers who want the five mother sauces made approachable.
Sauces that come together and stay
Cooks who want what each mother sauce is for, and why an emulsion holds instead of splitting.
For anyone who loves a good sauce
Hollandaise, béchamel and beurre blanc enthusiasts who want the classics turning out right every time.
Frequently Asked Questions
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Sauces & Emulsification · Jules Cooking
