|Food & Cooking|
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 five 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.
"James Peterson is an excellent instructor. I love his appropriate tone inflections (he's a pleasure to listen to) and the additional tips he gives - especially on the color and consistency you should expect of sauces and any herbs you add in. The intent of the class is to teach you to make these on your own. I appreciated most that it wasn't a "video recipe book" for dishes, but a foundational course where you can learn to make traditional and modern French sauces and then twist them into unique dishes on your own."