A Modern Take on the Mother Sauces
James Peterson
Class Preview
- In-depth Instruction; over 188 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Meet James Peterson
3:20
Meet your award-winning instructor, James Peterson.
Béchamel Sauce
22:19
Learn to make béchamel sauce with James's step-by-step instruction.
Beurre Blanc
22:41
James explains emulsions and teaches you to make traditional beurre blanc, as well as variations.
Tomato Sauces
26:35
Master the art of the ever-versatile tomato sauce.
Brown Sauce
30:08
Learn the history behind brown sauce before making your own using bones and broth.
Velouté Sauce
22:50
Learn how to make velouté sauce from chicken broth.
Mayonnaise & Aioli
29:01
Make mayonnaise and aioli, then use your new sauce knowledge to add flavor to fish and vegetable dishes.
Hollandaise & Béarnaise
31:05
Make hollandaise and béarnaise from scratch.
Description
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.
Bonus materials available after purchase