Online Class

Mastering Modern Sauces

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Take your meals from bland to bold in minutes! Learn essential techniques and unique combinations for flavorful sauces with Sur La Table's Jason Hammond.

Skill Level


What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Closed captioning available (web only)
  • Forever access to our online classroom, where you can connect with other students

How it works

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


Discover the secrets to modern sauces that come together quickly and elevate any meal, with guidance from Sur La Table Resident Chef Jason Hammond. Start by mastering the ratio of acid to oil for classic vinaigrettes. Then, learn how to make cilantro pesto that will make you rethink everything you thought you knew about this classically basil-based delight. And, add fresh salsa verde, chermoula, chimichurri, plum chutney and more to your weeknight repertoire for dishes that surprise and delight. Did you know that nuts are a traditional sauce ingredient around the world? Find out how to whip up almond-based romesco and a totally addictive Vietnamese peanut sauce you'll love. Finally, master two pasta sauces that come together in under 15 minutes, and satisfy your craving for hearty ragù with a meatless mushroom bolognese!

Lesson Breakdown

1. Vinaigrettes
Meet Chef Jason and begin your class with a discussion of the basic ratio of acid and oil while making vinaigrettes. Then learn to make both a classic vinaigrette with a green salad and a warm citrus vinaigrette with scallops.
2. Herb Sauces
3. Salsas & Chutney
4. Nut Sauces
5. Tomato Sauces
6. Modern Ragùs

Recommended with this class

  • Standard kitchen implements: pots, pans, mixing bowls, measuring cups and spoons, spatula, whisk

Taught by

Jason Hammond
Jason Hammond
Jason Hammond began his career as a chef after graduating from the Culinary Institute of America, Greystone. From there, Jason cooked for The French Laundry in Napa Valley, and at The Flagstaff House in Boulder, Colorado. Today, he is the resident chef at Sur La Table's Cherry Creek North store in Denver, Colorado.

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