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  • 8 HD video lessons with anytime, anywhere access
  • 17 downloadable sauce recipes with variations
  • Hours of close-up instruction
  • Answers from James in our virtual classroom
Food & Cooking
  Closed Captioned
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A Modern Take on the Mother Sauces

with James Peterson

What materials are used in this class?

  • 2-quart saucepan
  • 4-quart saucepan
  • 2- or 3-quart Windsor pan or saucier, or a medium-sized metal bowl 
  • 6- to 8-quart stockpot 
  • Chinois or standard fine-mesh strainer 
  • China cap (large conical metal strainer) or large colander 
  • Standard fine-mesh strainer 
  • Mortar and pestle 
  • Standard whisks and elongated sauce whisks 
  • 1-quart fat separator 
  • Spoons of various sizes including teaspoons, tablespoons and serving spoons 
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Student projects