with Martha Holmberg
You’ll learn to balance flavors, build textures and create consistency in each sauce with Martha’s detailed instruction and time-saving tips. She demonstrates sautéing and reduction techniques applicable to a wide variety of recipes, as well as how to add dimension to each pan sauce by cutting, cooking and caramelizing an array of aromatics. Your dinner guests will be impressed by your mastery of mouthwatering gravy and jus. And as a bonus, you’ll go for a walk on the sweet side as Martha shows you how to make a delicious caramel sauce.
Start sautéing with Martha and make a balsamic reduction sauce.
Learn the right - and wrong - way to sauté garlic before making multiple reductions and adding different layers of aromatics.
Create a zesty lemon and caper sauce perfect for coating chicken.
Learn how to use aromatics to enliven your sauces. Then dress a pasta with a light, lemony cream sauce.
Impress your friends and family with homemade gravy. Martha shows you how to separate the fat, make a roux, add broth and smooth out the texture.
Learn to roast with jus in mind and deglaze with white wine as Martha guides you through the basis for all jus.
Satisfy everyone’s sweet tooth by learning the science behind caramelization and then creating this sweet sauce.
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