All the Sauces in a Professional Kitchen

Walk through the service kitchen and explain the different sauces used.

Demonstrate the miso emulsion: melt 60% butter with 40% water, bring to a boil, then blend in more butter to emulsify.

Season the miso emulsion with comfy garlic, salt, lemon juice, and white miso for the coffee cabbage dish.

Show the plain butter emulsion made from just butter and water.

Prepare Sriracha butter by adding homemade Sriracha and lemon juice to the plain butter emulsion.

Explain the bacon sauce made from smoked bacon trimmings, leeks, mushrooms, and fresh herbs, and how it’s used for mussels.

Demonstrate the curry sauce starting with caramelized onions, ginger, garlic, lemongrass, and spices, then add coconut milk and simmer before blending.

Explain how to use beef fat rendered down with garlic, rosemary, and thyme to brush on steaks after grilling.

Describe the pork sauce made from pork trimmings and bones, carrots, and onions, finished with whole grain mustard, thyme, and lemon juice.

Prepare peppercorn sauce by toasting cracked black pepper, adding butter and shallots, flaming with brandy, then adding beef stock and double cream.

Make red wine sauce by reducing red wine and pork, then adding beef stock and seasoning with salt and pepper.

Prepare gherkin gravy by heating pork stock and adding gherkin juice, sugar, and vinegar, thickening with gelout and finishing with fresh herbs.

Equipment Needed