Produce rich sauces and silken, creamy desserts.

Creating sauces and dessert components using the sous-vide technique results in beautiful, rich dishes. And it can be especially beneficial for preparing basic sauces ahead of time.

In this online video course, Bruno Goussault covers:

  • Sealing and preparation methods for sauces and dessert components
  • Sauces and desserts best suited to cooking under vacuum

Ideal for:

Chefs with some prior sous-vide training

Some of the equipment below can be purchased through CREA. Contact us for more information.

Suggested Equipment:

  • Thermometer(s)
  • Rubber foams
  • Vacuum sealer
  • Food-grade sous-vide bags
  • Temperature probes
  • Immersion circulators
  • Circulator tank

About The Instructor

Bruno Goussault, Chief Scientist

Bruno Goussault is the Chief Scientist for Cuisine Solutions.  He has been working with Cuisine Solutions for over 20 years where he helped design and build six sous-vide manufacturing facilities in the US, France, Chile, Brazil, and Norway, as well as overseeing all of the ... read more.