Sauce Making - CIA Cooking Methods

The Culinary Institute of America, the world’s premier culinary college, presents Cooking Methods - Sauce Making

Designed for professional chefs, this multimedia application provides the perfect opportunity to experience CIA training-on-the-go. Join CIA chef-instructors as they teach the fundamentals and techniques of brown, white, tomato and emulsion sauces.


Sauce Making demonstration-based learning modules feature:

Brown Sauces
1. Introduction to Brown Sauces
2. Making Stock for Brown Sauces
3. Creating Espagnole and Roux
4. Making Demi-Glace and Sauce Bordelaise
5. Preparing Jus de Veau Lié and Sauce a la forestière
6. Making Jus Rôti, Au Jus, Jus Lié, and Pan Gravy
7. Making Glace De Viande and Remouillage
8. Sanitation and Safety for Sauce Making
9. Review and Recipes for Brown Sauces

White Sauces
1. Introduction to White Sauces
2. Stock Options
3. Creating Classic Velouté Sauce
4. Making Roux
5. Safety and Sanitation for White Sauces
6. Contemporary Velouté Sauce and Poached Halibut
7. Classic Béchamel Sauce and Mornay Sauce
8. Contemporary Béchamel-Style Sauce
9. Review and Recipes for White Sauces

Tomato Sauces
1. Introduction
2. Making Fresh Tomato Sauce
3. What to Look For (in a Tomato)
4. Preparing Marinara Sauce
5. Preparing Classic French Tomato Sauce
6. Serving Suggestions for Tomato Sauce
7. Tomato Sauce Review

Emulsion Sauces
1. Introduction to Emulsion Sauces
2. Warm Emulsion: Hollandaise
3. Warm Emulsion: Béarnaise
4. Warm Emulsion: Beurre Blanc
5. Cold Emulsion: Mayonnaise
6. Cold Emulsion: Vinaigrette
7. Emulsion Sauces Review