with James Peterson
Join the class awarded "2014 Best Culinary Video Series" by the International Association of Culinary Professionals! Explore classic and modern sauce-making techniques that will expand your skill set and spur your culinary creativity. With James Peterson, a seven-time James Beard award-winning cookbook author, you’ll learn how to make the five classic French mother sauces: béchamel, tomato sauce, brown sauce (sauce espagnole), velouté and hollandaise, along with beurre blanc and mayonnaise – two additional sauces that James believes are a must. Once you’ve mastered the key processes, experimenting with flavors gives you endless sauce options and makes your cooking unique. James will also show you how to keep your sauces from breaking – and how to salvage them if they do.
Meet your award-winning instructor, James Peterson.
Learn to make béchamel sauce with James's step-by-step instruction.
James explains emulsions and teaches you to make traditional beurre blanc, as well as variations.
Master the art of the ever-versatile tomato sauce.
Learn the history behind brown sauce before making your own using bones and broth.
Learn how to make velouté sauce from chicken broth.
Make mayonnaise and aioli, then use your new sauce knowledge to add flavor to fish and vegetable dishes.
Make hollandaise and béarnaise from scratch.