Three Modern Mother Sauces

In this video Chef Jacob shares his technical approach to sauce making, a concept he refers to as the Three Modern Mother Sauces.

This video will demonstrate how to concentrate a stock by reducing and reinforcing its flavors. This concentrated stock can then be used to make "a la minute" sauces, such as a pan reduction sauce. Although this process is demonstrated with chicken stock, it is the exact same method used when working with other meat based stocks such as veal, pork and lamb.