Umami Sauces and Marinades
Eleven Brazilian umami sauce recipes in 29 minutes: a vegetable demi-glace, a yeast sauce, a seaweed sauce and a mushroom powder that seasons all of them.
Manu Buffara
Chef and Owner, Manu · Curitiba, Brazil
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
11 Lessons, 29 min total
- FREE
Introduction
- FREE
#1 Vegetable Demi-Glace
- FREE
#2 Marinated Cashew Fruit
- FREE
#3 Coconut Sauce
- FREE
#4 Sous-Vide Lamb & Plating
- FREE
#5 Marinated & Steamed Carrots
- PRO
#6 Yeast Sauce
- PRO
#7 Farofa
- PRO
#8 Marinated Carrots Plating
- PRO
#9 Dried Mushroom Powder
- PRO
#10 Seaweed Sauce
- PRO
#11 Fior di Latte Ice Cream & Plating
About this course
Eleven lessons, one preparation each, and the umami sauce recipes are the spine: a vegetable demi-glace with enough depth to carry a plate without meat stock, a yeast sauce, a coconut sauce, a seaweed sauce and a dried mushroom powder that seasons the rest of them. Twelve recipes, twenty-nine minutes.
Pairing is the whole point, so every sauce is shown against a product rather than argued for on paper. Cashew fruit marinated with berbere spice. Carrots marinated, steamed and plated as a course of their own. Sous-Vide lamb. Farofa for texture. Two plating lessons show precisely where each sauce lands.
You leave able to pull savoury depth out of vegetables, yeast and seaweed instead of a veal reduction, and to judge which product each one belongs beside, dessert included: the mushroom powder and the seaweed sauce finish an ice cream.
"Brazilian ingredients like cashew and coconut give you sauces you won't find anywhere else."
Manu Buffara · Chef de Cuisine/Owner @ Restaurante Manu
Lessons
11
Video
29 min HD
Recipes
12
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian, Portuguese
At the end of this course you will be able to
Build a vegetable demi-glace deep enough to carry a plate without meat stock.
Make three umami sauces: a yeast sauce, a seaweed sauce and a mushroom powder.
Marinate cashew fruit and carrots, then steam and plate them as a course.
Finish a sous-vide lamb with coconut sauce and farofa, then plate it clean.
umami sauces today, condiments tomorrow.
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Meet your instructor
Manu Buffara
Chef and Owner, Manu, Curitiba · Best Female Chef in Latin America 2022
Manu Buffara opened Manu in Curitiba in 2011 and became the first female chef in Brazil to serve a tasting menu. She grew up on her parents' farm in Maringá, came to cooking from journalism, and trained through hands-on work including a period at Noma.
She was named Best Female Chef in Latin America in 2022. Her cooking is built on Brazilian products and on sustainability work with local growers, which is why the sauces in this class come from yeast, seaweed, cashew fruit and mushroom rather than from imported seasoning.
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?
Years at the stove or just curious
First-time and seasoned sauce makers who want marinades and pairings that hold their own.
A savoury backbone under the plate
Cooks who want vegetable demi-glace, yeast sauce and dried mushroom powder as their savoury backbone.
Cooks who live by their sauces
Vegetable demi-glace, coconut and seaweed sauces, cooks who want pairings outside the usual set.
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Unique Flavor Pairings: Sauces, Marinades & More · Manu Buffara
