Sauces

Course Vegan Brunch

Cashew nut and basil dip

Course Vegan Brunch

Spicy peanut dip

Course Vegan Brunch

Nacho Dip

Course Brazilian Fine Dining

Pork spread

Course Classic Sauces

Thailand – Curry

Course Classic Sauces

Japan -Teriyaki Sauce

Crema de frutas con hojas de gelatina neutra

Course Pastry Basics: Creams

Fruit cream with neutral gelatine sheets

Course French Cooking Techniques

Roquefort sauce

Course French Cooking Techniques

Peppercorn sauce

Course French Cooking Techniques

Mayonnaise and green sauce

Course French Cooking Techniques

Tartar sauce

Course French Cooking Techniques

Bechamel

Course French Cooking Techniques

Hollandaise sauce

Course French Cooking Techniques

Béarnaise

Course American-style Pizza

American Style Pizza Sauce

Course American-style Pizza

Arugula Basil Pesto

Course Classic Sauces

Mexican Mole -Mexico

Course Classic Sauces

Argentina – Chimichurri

Course Classic Sauces

German – Poultry stock

Course Classic Sauces

Charcutiere – Meat Stock

Course Classic Sauces

Marrow and Beer Sauce

Course Classic Sauces

Beurre blanc with cream

Course Classic Sauces

Bearnaise

Course Classic Sauces

Balsamic and honey vinaigrette

Course Classic Sauces

Classic vinaigrette

Course Classic Sauces

Tartar

Course Classic Sauces

Mayonnaise

Course Classic Sauces

Hollandaise sauce

Course Classic Sauces

Tomato sauce

Course Classic Sauces

Velouté

Course Classic Sauces

Bechamel

Course Brazilian Fine Dining

Manu’s butter

Course Cooking with Poultry

Pil-pil sauce

Course Vegetable Preparation Techniques

Rhubarb Jam With Spices

Course Plant-Based Ice Cream

Berries Sauce

Course Plant-Based Ice Cream

Caramel and Miso Toffee Sauce

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