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Chef Course:

Sauces

Designed for professional chefs looking to refine their culinary expertise, this course explores the essential role of sauces in modern kitchens. From mastering foundational techniques to understanding flavour balance, texture, and consistency, you will gain the skills needed to create a wide range of classic and contemporary sauces with confidence. Whether revisiting the fundamentals or elevating your repertoire, this training will help you deliver precision, creativity, and consistency in every dish.

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1. White sauce (béchamel)

04:27

What you will learn

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1. White sauce (béchamel)

if you can make this mild, almost neutral-tasting sauce, you have a base for everything from a mustard sauce to an extravagant cardinal sauce for lobster. Learn how in this video.

2. Mornay

Chef Vusi demonstrates that by simply adding cheese to a béchamel you can create this tasty kitchen staple. Ideal for baked dishes such as lasagne or moussaka.

3. Velouté

Another base sauce that can be transformed into Normande, mushroom and many other sauces, but is also a velvety accompaniment for meat or fish. You can make it with chicken, veal or – as in this explanatory video – fish stock.

4. Red wine sauce

Commonly served with steak or grilled meat and a classy choice for many of your restaurant guests. Learn how to create a rich, vibrant reduction. 

5. Curry sauce

Follow Chef Vusi’s method for preparing this sweet and spicy sauce. Much beloved of the British and Irish who pour it all over chunky chips, it can also be served with vegetables and meat.

6. Tomato sauce

A professional chef needs to have a tried-and-tested, tangy tomato sauce recipe up their sleeve for pasta dishes, seafood, meat, poultry and vegetables. This one is difficult to beat.

7. Pesto

An uncooked sauce usually used on pasta. Discover how to produce it in your kitchen with a combination of basil, pine nuts, olive oil and garlic.

8. Salsa

Usually more of a condiment or dip than a sauce, there are lots of variations around the world. But for an easy fruit or classic tomato salsa – great for buffets and salads – watch this video.

FAQ:

What are the main types of sauces in professional cooking?

In professional kitchens, sauces are typically classified into foundational categories such as the five French “mother sauces” (béchamel, velouté, espagnole, hollandaise, and tomato), along with derivatives built from them.
Beyond these, chefs also work with emulsified sauces, reduction-based sauces, cold sauces, and modern global variations, all defined by their base liquid, thickening method, and flavour profile.

How can chefs learn to make sauces from scratch?

Mastering sauces from scratch begins with understanding core techniques such as building flavour bases, controlling heat, and using the correct thickening agents. Professional chefs typically start with foundational sauces and then develop variations by adjusting ingredients, textures, and seasoning. Consistent practice and a strong grasp of ratios and methods are key to achieving precision and consistency.

Why are sauces important in culinary arts?

Sauces play a critical role in elevating a dish by adding flavour, moisture, texture, and visual appeal. They enhance and balance taste while contributing richness, depth, and cohesion across ingredients.
In professional cooking, a well-executed sauce often defines the overall quality and refinement of a dish.

Which sauces should every chef master first?

Every chef should begin with the five mother sauces, as they form the foundation for countless classic and modern recipes. These core sauces provide the technical base needed to create a wide range of secondary sauces and are considered essential skills in culinary training.

What techniques are used to thicken sauces?

Chefs use several key techniques to control sauce consistency, including:

  • Roux (a mixture of fat and flour) for structure and stability
  • Starches such as cornflour or arrowroot for quick thickening
  • Reduction to concentrate flavours and naturally thicken
  • Liaisons (egg yolk and cream mixtures) for richness and texture 
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