A Modern Take on the Mother Sauces

with James Peterson

Photo of James Peterson

Master the mother sauces at the heart of French cuisine with whisk-by-whisk instruction from chef and cookbook author James Peterson. Read More…

  1. Class Overview
  2. Meet the Instructor
  3. Ratings & Reviews
  4. Materials
  5. FAQs

What Materials are Included in This Class?

Includes complementary downloadable instructions, supply lists and exclusive recipes.

Supplies You Will Need to Complete 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 

$39.99

For $39.99 You Get:

  • 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
(7)
Skill Building
  Closed Captioned

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