Hollandaise and Bearnaise Sauce
Learn all versions & techniques of this sauce!
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LEARN ALL VERSIONS & TECHNIQUES OF THIS SAUCE!
- Learn everything you ever need to know about heated emulsified egg sauces.
- Learn about the history of the ingredients, all the basics and the chemistry behind possible pitfalls, how to avoid them or correct them and every single flavouring option known in classic French cooking. You will also learn modern versions by cooking it sous vide and using syphons etc.
- Cook all your favourite hot egg sauces from hollandaise to Mikado, Maltaise, Noisette Valo and Choron and many more
- This course is for everyone….. the total beginner to the complete MasterChef. I will guide you through every step so you will never fail instead excel.
Course Curriculum
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StartHow to clarify butter (4:42)
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StartHow to make vinegar reduction (1:40)
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StartSauce Hollandaise (6:50)
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StartSauce Béarnaise (5:44)
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StartHow to fix a split hollandaise or béarnaise Sauce (4:18)
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PreviewHow to make a hollandaise in a pan on hand of Sauce Mikado (6:44)
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StartMolecular Hollandaise (Syphon) (5:22)
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StartSauce Mousseline (1:32)
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StartSauce Gratin (For Gratins) (2:32)
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StartSauce Choron (2:36)
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StartSauce Tyrolienne (2:05)
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StartSauce Foyot/Valois (1:14)
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StartSauce Maltaise (2:41)
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StartSauce Moutarde (1:28)
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StartSauce Paloise (0:51)
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StartSauce Buerre Noisette (3:32)
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StartSauce Noisette (5:05)
Your Instructor
Cook with one of the best chefs in the Industry!
Originally from Austria, Walter became the youngest chef in the world to attain 18 points at the age of 25 in the prestigious French restaurant guide Gault Millau. Walter went on to perfect his craft working in several 2- and 3-Michelin-star restaurants around Europe before joining the triple-Michelin-star restaurateur Marco Pierre White as an Executive Head Chef of his restaurant group in London for five years before the opportunity to move to Melbourne, Victoria, Australia arose in 2002, when Walter was appointed Head Chef at Langton’s Restaurant and Wine Bar in Flinders Lane, Melbourne city.
Walter wrote cookbooks and developed his now-acclaimed skills as a short course cooking teacher for everyday home cooks as well as “MasterChef” and “My Kitchen Rules” contestants. Walters teaching career spanning 14 years has seen him teach cooking at various places including TV segments before establishing his own successful cooking school in 2011, known today as “Trupp- The Chefs Table,” based in South Yarra, Melbourne which he runs with his wife Anna Trupp.
A Complete Learning Experience
You can now join Walter in these online cooking courses and learn cooking from its foundation just like a top chef. Increase your technical skill, understand your produce and you will soon be cooking with ease and achieve fantastic results! These new online cooking courses are the combined product of the many questions asked, problems presented, and solutions given to over 30,000 home cooks in countless face to face cooking classes.
By fully understanding a technique, cooking becomes easy, not to mention that the same technique can then be used for many other dishes. Most chefs will agree that a recipe is just as good as the chef, which in short means if you have little understanding of the product and lack technique, a recipe becomes guesswork and too often leads to failure or average results!
“Dedicated to bringing the chef out in you”
Walter Trupp
Frequently Asked Questions
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