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The Essential Sauces of Cooking

While there are literally hundreds of sauces, this course provides an understanding for the most essential ones in all of cooking. 

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Course Details

Tutorial in this course: 8
Total viewing time: 50 minutes
Total course time (including prep): 3 hours and 50 minutes

After completing this course, sauces will cease to intimidate you.

The heart of this course is a detailed walk-through of the 5 "Mother Sauces" - Bechamel Sauce, Espagnole or Brown Sauce, Veloute Sauce, Tomato Sauce, and a Hollondaise. The first four of these sauces were set forth in the 19th century as the foundation of all sauces in French cooking; the first sauce, Hollondaise, was added to the grouping in the 20th century by the legendary chef and teacher Auguste Escoffier.

The term “mother sauce” refers to any one of these basic five sauces, which act as the starting off point for making a wide variety of secondary sauces or “small sauces,” such as a Bolognese Sauce or a Beurre Blanc Sauce, which we'll also cover in this course. After learning these basic sauces, you will be able to apply the techniques to a variety of other recipes. 

Chef Instructors

Chef Bryon Freeze

Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.

Chef Taylor Boudreaux

Chef Taylor Bourdeaux is the executive chef of Napa Valley Grille in Los Angeles. Chef Taylor is known for his unique attention to the seasonality of his ingredients, as well his years as a corporate executive chef for Wolfgang Puck.

Chef Daniel Holzman

Chef Daniel Holzman is the executive chef and co-owner of The Meatball Shop in New York City. Chef Daniel trained at many of the country's finest restaurants before mastering the art of the perfect meatball, a skill which is showcased in his restaurants around the city.

Chef Adam Steudle

Chef Adam Steudle is the chef at Barlo in Venice Beach. With his adventurous and flavor-focused perspective on cooking, Chef Adam adds a unique twist to classic American cuisine.

What You Need


- Small mixing bowl 
- Saucepan 
- Kitchen knife
- Large spoon
- Whisk 
- Cutting board
- Can opener
- Containers or bowls for storage or serving 


- Ingredients are listed within each respective tutorial


How to Make a Roux

Bryon Freeze

A roux is one of the basic fundamental techniques and ingredients in making sauces and soups.

Watch Tutorial

How to Make a Classic Brown Sauce

Bryon Freeze

This sauce is great for serving with roasted and braised meats.

Watch Tutorial

How to Make a Classic Velouté Sauce

Bryon Freeze

This is a delicious, well-balanced sauce that tastes like chicken, lemon, and herbs.

Watch Tutorial

How to Make a Classic Hollandaise

Adam Steudle

A classic, creamy sauce that works with a variety of recipes.

Watch Tutorial