Introduction

According to Jan Hartwig, sauces are the supreme discipline of cooking as well as the soul of every dish. In other words, sauces form a fundamental and indispensable component while at the same time they enrich a meal and take the overall taste experience to the next level.

This masterclass enables you to refine your basic skills and make the perfect stock which you can use as a base for almost any other sauce. Jan Hartwig, step by step, explains how to make excellent poultry and veal stock. Because of his detailed explanation, everybody who watches this masterclass will be able to learn something new. In his explanations he does not solely focus on the steps included in the recipe but also explains the reasons behind these steps. Did you for example know that it takes a long time to make the perfect stock, of which hardly any time is spent above boiling point?

The stocks will later on serve as a base for other sauces such as the veal jus and poultry velouté. During this masterclass, you will find out how temperature plays a crucial role in the preparation of sauces. An interesting fact is that to really absorb the flavors in the stock you can best use ice cubes and let them melt slowly. Whereas if you want to absorb the flavors in meat, you should use a high temperature to enforce the infusion.

Jan Hartwig is not afraid to be creative and cross culinary borders by getting his inspiration from abroad. Therefore, the further we get in this masterclass, the more exotic the recipes will be. After visiting the French cuisine with a "Velouté" and "VinJaune" sauce, we move on to more exotic flavours. You will be surprised by the ease with which a Japanese Dashi is prepared, which can be used for a variation of the classic "BeurreBlanc" sauce. Finally, you will find out how to make a crustacean bisque with Thai aromas.

Step into the world of sauces with Jan Hartwig and learn how to master this supreme discipline!