Master the mother sauces at the heart of French cuisine with whisk by whisk instruction.  Explore classic and modern sauce-making techniques that will expand your skill set and spur your culinary creativity. You will learn how to make five mother sauces:  bechamel, tomato and brown sauces, velouté and hollandaise along with beurre blanc and mayonnaise.  Once you’ve mastered the processes, experimenting with flavours gives you endless options to make your cooking unique.