A Modern Take on the Mother Sauces

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

What You'll Learn 

• How to make the five classic French mother sauces: béchamel, tomato sauce, brown sauce (sauce espagnole), velouté and hollandaise, along with beurre blanc and mayonnaise

• How to keep your sauces from breaking, and how to salvage them if they do

• Techniques for thickening and reducing sauces and creating emulsions
• Best practices and a secret shortcut for making clear, flavorful stocks to use in sauce making

• Suggestions for countless classic and modern sauce variations so you can adapt them to your tastes and culinary needs

• Tips for holding, serving and storing sauces
• How to perfectly pair your sauces with meats, fish, vegetables and even baked eggs

What You'll Make

• Béchamel sauce, mornay sauce and reduced cream sorrel sauce 
• Beurre blanc and fines herbes sauce 
• Tomato coulis and tomato concassé 
• Brown stock, brown sauce, demi-glace, glace de viande and bordelaise sauce 
• Chicken broth and velouté with parsley and morel mushrooms 
• Mayonnaise and aioli 
• Hollandaise and béarnaise 

What You'll Love

• Mastering the recipes and techniques for the foundational sauces of Western cuisine 

• Instruction from James Peterson, a renowned cooking expert and award-winning cookbook author
• James' relaxed and friendly approach to cooking and teaching, along with his personal feedback on your questions and comments
• Printable recipes for all the sauces and their variations
• Being able to improvise and create an elegant meal with the ingredients you have on hand
• Lifetime access to your class any time, anywhere from a web-connected device, including on your iPad in the kitchen!

• 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

• Watch classes on your own schedule: wherever, whenever you want
• Your access never expires
• 100% money back guarantee

1. Meet James Peterson (3:20)

   Meet your award-winning instructor, James Peterson.

2. Béchamel Sauce (22:18)

   Learn to make béchamel sauce with James's step-by-step instruction.

3. Beurre Blanc (22:39)

   James explains emulsions and teaches you to make traditional beurre blanc, as well as variations.

4. Tomato Sauces (26:33)

   Master the art of the ever-versatile tomato sauce.

5. Brown Sauce (30:06)

   Learn the history behind brown sauce before making your own using bones and broth.

6. Velouté Sauce (22:48)

   Learn how to make velouté sauce from chicken broth.

7. Mayonnaise & Aioli (28:59)

   Make mayonnaise and aioli, then use your new sauce knowledge to add flavor to fish and vegetable dishes.

8. Hollandaise & Béarnaise (31:03)

   Make hollandaise and béarnaise from scratch.

System Requirements:

• Supported OS: Web Browser