Chef Denis walks you through 17 video lessons, one real sauce in each: ketchup, mayo, Caesar, BBQ, teriyaki, pesto and more, most ready in 5-10 minutes. You learn why an emulsion holds and a glaze thickens, so results repeat.
Three ways homemade sauce goes wrong, and why none of them are your fault.
You drizzle the oil, whisk faster and faster, and watch it collapse into a greasy, curdled puddle you pour straight down the drain.
Your homemade ketchup comes out thin and sour, the family politely takes one bite, and the red bottle quietly returns to the table.
You flip the bottle, read sugar syrup, modified starch and flavoring, sigh, and buy it anyway, because homemade feels like a whole weekend project.
Denis breaks every sauce down to exact proportions and the reason behind each step, so a stable emulsion stops being a matter of luck.
A great sauce is not a secret. It is a ratio, respected.
Not just jars in your fridge. Skills that stay in your hands.
17 sauces in every plan, 22 on Signature. Every lesson is a short HD video with a PDF of exact proportions you can keep on the counter.
Rich and balanced, with the gentle sweetness of ripe tomatoes instead of syrup, thick enough to sit proudly on fries.
The one that retires the store jar for good: glossy, thick and stable, whisked from egg and oil in minutes.
Sharp enough to wake up a sandwich, with a soft, rounded aftertaste that never burns past the first bite.
Creamy and quietly balanced, every flavor in harmony, so a plain bowl of romaine suddenly tastes like a restaurant order.
Pink, tangy and endlessly useful, equally at home over a crisp salad or dripping from a burger bun.
Thick, aromatic and pourable, the cafe-style sauce that clings to nachos, pasta and roasted potatoes without a lump.
Juicy, gently spiced and absolutely universal, ready to coat pasta, meatballs or a Friday pizza base.
Sweet-tart and jewel-red, the classic accent that lifts roast meat and poultry right off the plate.
That exact takeout flavor you keep chasing, glossy and sticky, finally made at home from ingredients you can name.
Gentle heat that warms instead of punishes, built for dumplings, grilled chicken and anything that needs a spark.
A classic balance of sweetness, acidity and spice, smoky without drowning in fake liquid smoke.
Thick, glossy and deep with umami, it lacquers chicken wings and salmon like a Japanese grill house.
Soft spice aromas and eastern warmth in a spoonable sauce that turns plain rice into dinner.
Nutty, toasty and delicate, the dressing that makes a simple cucumber salad taste deliberate.
Bright, sour-fresh and light on its feet, the alternative for when creamy dressings feel like too much.
Fresh basil pounded into an Italian classic that smells like summer and rescues any weeknight pasta.
Rich, aromatic and shamelessly garlicky, that exact sauce from your favorite cafe, now made in your kitchen.
Silky champignons simmered with white wine and parmesan, carrying a light forest aroma in every spoonful.
Peppery, tangy and just a little horseradish-bold, the white barbecue sauce grilled chicken has been waiting for.
Hot but noble, bell pepper, chili and garlic layered so the heat arrives with flavor, not pain.
Citrus, wine and a whisper of cream, the delicate sauce that turns pan-fried fish into a restaurant plate.
Fiery, vivid and bracing, a green shock of heat for eaters who like their food with character.
A printable cheat sheet that matches every sauce to meat, fish, salads and sides, so nothing sits unused.
A short, clear lesson on heating, holding and cooling that explains why sauces split and how yours will not.
“Nobody photographs the chicken. They photograph what you poured over it.”
Since 2018 I have specialized in meat and savory cooking, developing more than 300 recipes from scratch. Years ago I watched a beautifully grilled steak come back to the kitchen almost untouched, because the sauce beside it came out of a plastic bucket. That evening changed how I work: every recipe I write now starts with exact gram-for-gram proportions and ends with the reason each step exists. In this course you get the sauces I actually use, explained so clearly that they work in your kitchen the same way they work in mine.
Every sauce is a short HD video you can pause and rewatch, with a PDF of exact proportions to work from.
Whisk, simmer and taste in your own kitchen, most sauces ready in 5-10 minutes.
On Studio and Signature, send a photo of your sauce to the team and get specific fixes instead of guesses.
Confident alone in the kitchen? Essentials is self-guided. Want the team checking your jars? That is Studio. Want all 22 sauces and access that never expires? That is Signature.
Every plan is a one-time payment with instant access and a 14-day money-back guarantee.
Change your mind within 14 days of purchase and we will refund you.
Finish the lessons and homework on Studio or Signature and receive your certificate.
On Studio and Signature, the team reviews your work and answers questions for 12 months.
One year of access on Essentials and Studio. Lifetime access on Signature.
How long do I keep access to the course?
Essentials and Studio include access for 1 year, long enough to cook every sauce many times over. Signature comes with lifetime access to the course and all future updates, so anything we add later is automatically yours.
I have never made a sauce that did not come from a packet. Will I manage?
Yes. Every recipe is built for home cooks: most sauces take 5-10 minutes, each lesson comes with exact proportions in a PDF, and Denis explains why each step matters, so you understand what you are doing instead of guessing.
Do I need any special equipment?
A saucepan, a whisk, a bowl and basic pantry ingredients cover almost everything. An immersion blender makes mayo and pesto faster, but there is no professional equipment anywhere in the course.
What is the actual difference between the plans?
All 17 core sauces, the pairing table and the heat treatment block are in every plan. Studio adds team feedback on your homework, answers to your questions and a certificate. Signature adds 5 exclusive sauces, 22 in total, plus lifetime access.
Do I get a certificate?
Yes, on Studio and Signature you receive a LeChefio certificate after completing the course. Essentials is fully self-guided and does not include one.
What if the course is not for me?
You are covered by a 14-day money-back guarantee. Watch the first lessons, whisk your first mayo, and if it is not what you expected, write to us within 14 days for a full refund.
17 real sauces in every plan, 22 on Signature, each ready in 5-10 minutes with exact proportions and the reason behind every step. You will not miss the store bottle.