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James Briscione

Cooking Instructor

BEGINNER Skill Level

1 Hour 56 Minutes Duration

BY THE END OF THIS CLASS, YOU’LL LEARN...

  • How to put together a well-made sauce that brings balance and excitement to any dish!
  • How with a few key techniques you can easily create big, bold flavors.
  • The secrets to building more than a dozen different sauces that are quick enough to make on a busy weeknight, using items you probably already have in your pantry.

STUDENT PERK Once you enroll in the class, you’ll also get an exclusive downloadable workbook with delicious recipes, a list of supplies you’ll need, and helpful tips, and tricks for conquering future weeknight sauce creations.

Explore more creative courses available 24/7 from our resident experts with our All-Access Pass that offers 120+ courses (but doesn't include the cooking and baking courses) or get started today with our B+C Baking + Cooking Bundle that includes 45+ cooking courses for $10/month!

ALL YOU NEED TO TAKE THIS CLASS ARE:

  • Minced shallot
  • ½ cup wine of your choice
  • Good quality chicken or veal stock
  • Cold butter
  • Fresh chopped parsley, optional
  • Minced red bell pepper
  • Minced jalapeño
  • Clove garlic, minced
  • Coconut milk
  • Lemon
  • Bacon, chopped
  • Sliced mushrooms
  • Flour or cornstarch
  • Cider vinegar
  • Chicken stock
  • Kosher salt
  • Pepper
  • Golden Delicious apples
  • Unsalted butter
  • Shallot, thinly sliced
  • White wine or white wine vinegar
  • Heavy whipping cream
  • Grainy mustard
  • Chopped chives

THE WORKBOOK INCLUDES:

  • Sauce Recipes & Instructions

Course Downloads:

Weeknight Pan Sauces

A well-made sauce brings balance and excitement to any dish, and with a few key techniques you can easily create big, bold flavors. Here, award-winning chef James Briscione shares his secrets to building more than a dozen different sauces!

Purchase this course individually

Please note you will not be refunded if you decide to upgrade to our B+C All Access Pass or B+C Baking + Cooking Bundle.

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