Quick Reference — Block 25–28: French Classics

Block 25 — Sauces & Braises

Session	Dish	Technique	Key Point
Session 122	French Onion Soup	Low-slow caramelized onions	45–60 mins for real caramelization
Session 123	Eggs Benedict + Hollandaise	Blender emulsified egg-yolk sauce	160°F danger zone — keep warm, not hot
Session 124	Béarnaise + Steak	Tarragon reduction + egg yolk emulsion	Make reduction cold, whisk in butter warm
Session 125	Steak Frites	Parallel timing: steak rest + fries	Twice-fry for crispy frites
Service 31	⏰ PROJECT: Cassoulet	Multi-component bean braise, 4–6 hrs	Break crust and push down 3–4 times

Session	Dish	Technique	Key Point
Session 126	Beurre Blanc + Seared Fish	Cold-butter emulsion into acid reduction	Don't boil the beurre blanc — it will break
Session 127	Duck à l'Orange	Gastrique + roasted duck	Render fat slowly; sauce balance: not too sweet
Session 128	Cheese Soufflé	Béchamel base + folded egg whites	Stiff peaks; fold gently; serve immediately
Session 129	French Bistro Dinner (3 courses)	Multi-course timing + composition	Do mousse ahead; mise en place everything
Service 32	PROJECT: Le Grand Aioli	Scratch aioli + composed vegetable platter	Use room-temp eggs; add oil drop by drop first

Sauce	Base	Emulsifier	Served With
Hollandaise	Clarified butter	Egg yolks + lemon	Eggs, asparagus, fish
Béarnaise	Clarified butter	Egg yolks + tarragon reduction	Steak, lamb
Beurre Blanc	Whole butter	Shallot + white wine reduction	Fish, scallops, vegetables
Aioli	Olive oil	Egg yolk + garlic	Vegetables, fish, bread
Gastrique	Sugar + acid	n/a — syrup, not emulsion	Duck, game, rich meats

Component	Cook Time	Notes
Soak white beans	Overnight or quick-soak	Cannellini or Great Northern
Duck confit	If not already made: 2 hrs	Can use store-bought duck confit
Toulouse sausage or garlic sausage	20 min	Prick first
Salt pork or pork belly	1 hr simmer	Blanch first to remove excess salt
Full cassoulet assembly	3–4 hrs oven	Break crust 3–4× during cooking