Classic French herbal cream sauce made with clarified butter emulsified in egg yolks and white wine vinegar. Considered a spinoff of Hollandaise sauce, so used in much the same way, it uses vinegar instead of the traditional lemon juice to introduce acid. Ingredients Process
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This is a simple to follow recipe for a sauce that many feel is too hard to make. The trick is taking your time and properly executing the Bain Marie technique.
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