Basic Sauces 101: Hollandaise, Emulsions, and More

Basic Sauces 101: Hollandaise, Emulsions, and More

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Emma Christensen
Apr 29, 2008
We have a backyard garden party for Mother's Day in the works, and we're thinking that some homemade hollandaise will be a perfect - and classic - accompaniment to the fresh spring asparagus and eggs we have in mind. Hollandaise and other emulsified sauces are also basic recipes that, once mastered, can help you go off-road in the kitchen and dream up meals without a recipe book in hand. Master sauce recipes like hollandaise can pull together just a few farm-fresh ingredients into a meal. Poached eggs and asparagus for dinner are elevated from a casual breakfast dish to a real supper worthy of guests. Plus, making hollandaise or mayonnaise by hand is one of the most satisfying accomplishments for a home cook - far more satisfying than unscrewing the lid of a jar! Once you have the hang of it, you can whip up a batch in just a few minutes. If you're thinking of trying one for the first time or looking for a refresher course, here's a round-up of tips, tricks, and recipes from our Kitchn archives to help you along! Introductions: Mother Sauce What is an Emulsion? Recipes: Hollandaise Sauce Homemade Mayonnaise Aioli DIY Butter When Things Go Wrong: Why Did My Sauce Break? How to Fix a Broken Sauce Tools and Ingredients: Emulsifying Whisk How Much Should You Pay for Olive Oil? Butter Taste Test (Images: Kathryn Hill for the Kitchn, Andre Baranowski for Saveur, Emma Christensen for the Kitchn)
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