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Online Class

Weeknight Pan Sauces

with James Briscione
Preview
Preview
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Elevate your weeknight meals with a repertoire of distinct, versatile (and fast!) sauces.

Skill Level

Intermediate

What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Downloadable class resources, including a dozen delicious recipes
  • Detailed instruction, explanation and demonstration
  • Answers to student questions from instructor James Briscione

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

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 that are quick enough to make on a busy weeknight, using items you probably already have in your pantry.

Class Overview

Lesson Breakdown

1. Classic Pan Sauce
19:59
Chef Briscione walks you through the step-by-step process for building a classic pan sauce: searing protein, sautéing aromatics, deglazing, reducing and finishing. From here you can easily build on these techniques to customize your sauces to suit your taste.
2. Sauces for Chicken
20:41
3. Sauces for Pork
22:57
4. Sauces for Beef
14:26
5. Sauces for Seafood
17:07
6. Make-Ahead Sauces
21:02
Lesson Breakdown

Recommended with this class

  • Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk
Recommended with this class

Taught by

James Briscione
James Briscione
Instructor
James Briscione is a celebrity chef, cookbook author, culinary instructor and the first-ever two-time champion of Food Network’s "Chopped." Since 2008, he has operated Just Married & Cooking with his wife, Brooke. Together, they also teach a series of date-night cooking classes at The Institute of Culinary Education, where James serves as director of culinary development. His work has been featured in The New York Times, The New Yorker and Time Magazine. In 2016, he was named one of People Magazine's Sexiest Chefs Alive.
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