Sauces 5: Butter Sauces

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Angus preparing a butter sauce Noisette Color comparison of butter sauces Beurre fondue Derivative Sauce Morel mushroom sauce

This episode deals with butter sauces, which Chef Campbell describes carry their own difficulties, such as being difficult to store for long periods.

The two types of butter sauces are covered; hard butter sauces and clarified butter sauces.

Chef Angus illustrates the production of and uses for the three types of warm butter sauces; beurre fondue, beurre noisette, and beurre noir. Cold butter sauces made with hard, cubed butter presented are beurre monte, beurre blanc, the technique of monter au beurre (applied to a veloute sauce), and beurre compose.

Culinary Beginnings

Culinary Beginnings

Sauces 5: Butter Sauces

$ 30.00

Culinary Beginnings

Culinary Beginnings

Complete Series (20 Episodes)

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