Skip to content

Week 17 – Sauces Part 3

Sauces are one of those tricky items that many people would much rather just open a package of gravy mix rather than trying to make their own.  The reality is, if you understand how to make a great sauce and you practice doing it a few times, you will never go back to a mix.

Let’s get started with our easiest of sauces, the tomato sauce and probably the most challenging of the sauces, the hollandaise sauce.

Watch the Video

[jwplayer mediaid=”1163″]

SB Output 03 150x150 - Week 17 - Sauces Part 3

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.