Sauces

Course Classic Sauces

Velouté

See recipe

Course Classic Sauces

Bechamel

See recipe

Course Brazilian Fine Dining

Manu’s butter

See recipe

Course Cooking with Poultry

Pil-pil sauce

See recipe

Course Vegetable Preparation Techniques

Rhubarb Jam With Spices

See recipe

Course Plant-Based Ice Cream

Berries Sauce

See recipe

Course Plant-Based Ice Cream

Caramel and Miso Toffee Sauce 

See recipe

Couse Plant Based Burgers and Falafels

Lacto-fermented Mustard

See recipe

Couse Plant Based Burgers and Falafels

Veganaise

See recipe

Couse Plant Based Burgers and Falafels

Ketchup (live)

See recipe

Course Ramen

Shoyu Tare

See recipe

Course Ramen

Shio Tare

See recipe

Course Preserving Techniques in Modern Cuisine

Onion / Buttermilk / Rose

See recipe

Course Preserving Techniques in Modern Cuisine

Beetroot / Elderberry/ Double Cream

See recipe

Course Amazing Menus To Go

Pesto Duo

See recipe

Couse Plating Techniques

Simple Cauliflower Velouté

See recipe

Couse Plating Techniques

Herb Oil

See recipe

Course Mexican Cooking with Dried Chillies

Adobo Madre Marinade

See recipe

Course Pastry Basics: Creams

Chantilly + Italian Chantilly

See recipe

Course Spanish Tapas and Pinchos

Piquillo pepper emulsion

See recipe

Course Zero Waste Batch Cooking

Processing: Deep saucepan (blanching): Tomato in oil

See recipe

Course Zero Waste Batch Cooking

Processing: Shallow saucepan: Bechamel sauce

See recipe

Course Zero Waste Batch Cooking

Processing:
Shallow saucepan:
Tomato Sauce

See recipe

Course Zero Waste Batch Cooking

Processing:
Shallow saucepan:
Onion with tomato 2nd
sofrito

See recipe

Course Zero Waste Batch Cooking

Processing: Shallow saucepan: Onion 1st sofrito

See recipe

Course Zero Waste Batch Cooking

Processing:
Oven: Romesco sauce

See recipe

Course Zero Waste Batch Cooking

Processing: Blender: Tapenade

See recipe

Course Zero Waste Batch Cooking

Processing:
Blender: Teriyaki Sauce

See recipe

Course Zero Waste Batch Cooking

Processing: Blender: Garlic and parsley oil

See recipe

Course Introduction to Southeast Asian Cuisine

Sambal Bajak

See recipe

Course Greek Cuisine

Avgolemono (Thick sauce served over stuffed vine leaves)

See recipe

Course Greek Cuisine

Meze: Tzatziki

See recipe

Course Cooking with Extra Virgin Olive Oil

Tomato sauce

See recipe

Course Spanish Tapas and Pinchos

Orly batter

See recipe

Course Spanish Tapas and Pinchos

Mediterranean herb oil

See recipe

Course Spanish Tapas and Pinchos

Basil oil

See recipe