Basic Sauces 101: Hollandaise, Emulsions, and More
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!