Description
A well-made sauce brings balance and excitement to any dish, and with a few key techniques you can easily create big, bold flavors. Here, award-winning chef James Briscione shares his secrets to building more than a dozen different sauces that are quick enough to make on a busy weeknight, using items you probably already have in your pantry.
Overview
Syllabus
- Class Preview
- Classic Pan Sauce
- Sauces for Chicken
- Sauces for Pork
- Sauces for Beef
- Sauces for Seafood
- Make-Ahead Sauces
Taught by
James Briscione