The difference between a good piece of meat and a memorable one is often what happens in the ninety seconds after you take it out of the pan. This course is a deep dive into deglazing and emulsion — the quiet techniques professional cooks use to build deep, glossy sauces from almost nothing.

Using the fond left behind from searing, you'll learn to build layered sauces with wine, stock, butter and aromatics, balancing acidity, fat and salt until each one sings.

What You'll Learn:

Master one technique here and you'll never serve a plain chicken breast again.