Questions or comments? E-mail me, <a href= "mailto:jacob@stellaculinary.com,">jacob@stellaculinary.com,</a> call 775-204-8389 to leave a voicemail, or post on our <a href= "https://stellaculinary.com/forum">Friendly Forum</a> or <a href= "https://www.facebook.com/groups/StellaCulinary/">Facebook Group</a>. In part one of our S is for Sauce lecture, I discuss the concept of the Three Modern Mother Sauces, which is a technical approach to sauce making. We dive deep into the reduction technique. In our next episode, we will cover the other two modern mother sauces, purees and emulsions. Related Podcasts & Videos <ul> <li><a href= "https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-002-culinary-stocks-part-one-veal-stock"> SCS 002 | Culinary Stocks Part One - Veal Stock</a></li> <li><a href= "https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-003-stocks-part-two-chicken-vegetable-fish"> SCS 003 | Culinary Stocks Part Two - Chicken, Vegetable & Fish</a></li> <li><a href= "https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-009-hollandaise-sauce"> SCS 009 | Hollandaise Sauce - Five French Mother Sauces Part 1</a></li> <li><a href= "https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-010-sauce-velout%C3%A9"> SCS 010 | Sauce Veloute - Five French Mother Sauces Part 2</a></li> <li><a href= "https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-011-b%C3%A9chamel-sauce"> SCS 011 | Bechamel Sauce - Five French Mother Sauces Part 3</a></li> <li><a href= "https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-012-sauce-tomat"> SCS 012 | Sauce Tomat - Five French Mother Sauces Part 4</a></li> <li><a href= "https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-013-espagnole-sauce"> SCS 013 | Espagnole Sauce - Five French Mother Sauces Part 5</a></li> <li><a href= "https://stellaculinary.com/cooking-videos/sauces-and-soups">Sauces and Soups Video Index</a></li> </ul>   Other Links <ul> <li>Purchase and download Chef Jacob's written <a href= "https://stellaculinary.com/f-step-written-curriculum-digital-download"> Culinary Boot Camp & F-STEP Curriculum</a>.</li> <li>Follow Chef Jacob on <a href= "https://www.instagram.com/chefjacob/">Instagram</a> and <a href= "https://twitter.com/chefjacob">Twitter</a>.</li> <li>Subscribe to the <a href= "https://www.youtube.com/user/StellaCulinary">Stella Culinary YouTube Channel</a>.</li> </ul>

Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group. In part one of our S is for Sauce lecture, I discuss the concept of the Three Modern Mother Sauces, which is a technical approach to sauce making. We dive deep into the reduction technique. In our next episode, we will cover the other two modern mother sauces, purees and emulsions. Related Podcasts & Videos SCS 002 | Culinary Stocks Part One - Veal Stock SCS 003 | Culinary Stocks Part Two - Chicken, Vegetable & Fish SCS 009 | Hollandaise Sauce - Five French Mother Sauces Part 1 SCS 010 | Sauce Veloute - Five French Mother Sauces Part 2 SCS 011 | Bechamel Sauce - Five French Mother Sauces Part 3 SCS 012 | Sauce Tomat - Five French Mother Sauces Part 4 SCS 013 | Espagnole Sauce - Five French Mother Sauces Part 5 Sauces and Soups Video Index Other Links Purchase and download Chef Jacob's written Culinary Boot Camp & F-STEP Curriculum. Follow Chef Jacob on Instagram and Twitter. Subscribe to the Stella Culinary YouTube Channel.

Questions or comments? E-mail me, <a href="mailto:jacob@stellaculinary.com," rel="noopener noreferrer">jacob@stellaculinary.com,</a> call 775-204-8389 to leave a voicemail, or post on our <a href="https://stellaculinary.com/forum" rel="noopener noreferrer">Friendly Forum</a> or <a href="https://www.facebook.com/groups/StellaCulinary/" rel="noopener noreferrer">Facebook Group</a>. In part one of our S is for Sauce lecture, I discuss the concept of the Three Modern Mother Sauces, which is a technical approach to sauce making. We dive deep into the reduction technique. In our next episode, we will cover the other two modern mother sauces, purees and emulsions. Related Podcasts &amp; Videos <ul> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-002-culinary-stocks-part-one-veal-stock" rel="noopener noreferrer"> SCS 002 | Culinary Stocks Part One - Veal Stock</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-003-stocks-part-two-chicken-vegetable-fish" rel="noopener noreferrer"> SCS 003 | Culinary Stocks Part Two - Chicken, Vegetable &amp; Fish</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-009-hollandaise-sauce" rel="noopener noreferrer"> SCS 009 | Hollandaise Sauce - Five French Mother Sauces Part 1</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-010-sauce-velout%C3%A9" rel="noopener noreferrer"> SCS 010 | Sauce Veloute - Five French Mother Sauces Part 2</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-011-b%C3%A9chamel-sauce" rel="noopener noreferrer"> SCS 011 | Bechamel Sauce - Five French Mother Sauces Part 3</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-012-sauce-tomat" rel="noopener noreferrer"> SCS 012 | Sauce Tomat - Five French Mother Sauces Part 4</a></li> <li><a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school/scs-013-espagnole-sauce" rel="noopener noreferrer"> SCS 013 | Espagnole Sauce - Five French Mother Sauces Part 5</a></li> <li><a href="https://stellaculinary.com/cooking-videos/sauces-and-soups" rel="noopener noreferrer">Sauces and Soups Video Index</a></li> </ul> &nbsp; Other Links <ul> <li>Purchase and download Chef Jacob's written <a href="https://stellaculinary.com/f-step-written-curriculum-digital-download" rel="noopener noreferrer"> Culinary Boot Camp &amp; F-STEP Curriculum</a>.</li> <li>Follow Chef Jacob on <a href="https://www.instagram.com/chefjacob/" rel="noopener noreferrer">Instagram</a> and <a href="https://twitter.com/chefjacob" rel="noopener noreferrer">Twitter</a>.</li> <li>Subscribe to the <a href="https://www.youtube.com/user/StellaCulinary" rel="noopener noreferrer">Stella Culinary YouTube Channel</a>.</li> </ul>

SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1

If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.

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SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1

SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1

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