Homestyle Pan Sauces
Martha Holmberg
Class Preview
- In-depth Instruction; over 181 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Meet Martha Holmberg & Get Started
22:54
Start sautéing with Martha and make a balsamic reduction sauce.
Aromatics
29:50
Learn the right - and wrong - way to sauté garlic before making multiple reductions and adding different layers of aromatics.
Chicken With Meyer Lemon & Caper Sauce
15:14
Create a zesty lemon and caper sauce perfect for coating chicken.
Reduction Sauces
38:49
Learn how to use aromatics to enliven your sauces. Then dress a pasta with a light, lemony cream sauce.
Gravy
38:04
Impress your friends and family with homemade gravy. Martha shows you how to separate the fat, make a roux, add broth and smooth out the texture.
Jus
14:49
Learn to roast with jus in mind and deglaze with white wine as Martha guides you through the basis for all jus.
Bonus: Salted Caramel Sauce
20:53
Satisfy everyone's sweet tooth by learning the science behind caramelization and then creating this sweet sauce.
Description
Learn how to make pan sauces for irresistible meals. You’ll skillfully balance flavors, build textures and create consistency in each sauce with Martha’s detailed instruction and time-saving tips. She demonstrates sautéing and reduction techniques applicable to a wide variety of recipes, as well as how to add dimension to each pan sauce by cutting, cooking and caramelizing an array of aromatics. Your dinner guests will be impressed by your mastery of mouthwatering gravy and jus. And as a bonus, you’ll go for a walk on the sweet side as Martha shows you how to make a delicious caramel sauce.
Martha Holmberg
Cookbook author and editor Martha Holmberg found her calling as a cook in Denver, Colorado. She spent three years in Paris where she received the Grand Diplôme from Ecole de Cuisine La Varenne. Martha has been an editor and author of many cookbooks and magazines over the years, including editor-in-chief of Fine Cooking magazine for 11 years. Most recently, her book Modern Sauces was nominated for both a James Beard award and an IACP award. She currently resides in Portland, Oregon, and travels the country sharing her passion for both cooking and writing.
Bonus materials available after purchase