Online Class

A Modern Take on the Mother Sauces

$29.99$39.99

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

Skill Level

Advanced

What You Get

  • 8 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes and variations
  • Hours of close-up instruction
  • Answers to student questions from instructor James Peterson
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find class materials in the class viewer.

Class Overview

Join the class awarded the "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, 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, James will show you how to experiment with flavors for endless sauce variations that will make your cooking unique. James will also show you how to keep your sauces from breaking – and how to salvage them if they do.

Lesson Breakdown

1. Meet James Peterson
03:20
Meet your award-winning instructor, James Peterson.
2. Béchamel Sauce
22:18
3. Beurre Blanc
22:39
4. Tomato Sauces
26:33
5. Brown Sauce
30:06
6. Velouté Sauce
22:48
7. Mayonnaise & Aioli
28:59
8. Hollandaise & Béarnaise
31:03

Taught by

James Peterson
James Peterson
James is the author of 15 cookbooks, a seven-time James Beard award winner, and has cooked in great restaurants in France and around the globe.
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