James Peterson

A Modern Take on the Mother Sauces

James Peterson
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  • In-depth Instruction; over 188 mins
  • On-demand video access anytime
  • Bonus downloadable PDF resources
  • Access to class Q&A
  • Available for purchase: $39.99
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.
 
 
8 Lessons
3  hrs 8  mins

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 skillset 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.

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.

James Peterson

Bonus materials available after purchase

A Modern Take on the Mother Sauces Join Craftsy to continue watching for $11.00 per month / $113.00 per year or purchase this class for $39.99.