Sauce Series: Emulsifications

Welcome to the final and most transformative class in our sauce series! In "Emulsions," you'll master the art and science behind one of the most exciting and essential techniques in the kitchen: emulsification. This is where seemingly incompatible ingredients, like oil and water, are brought together to form rich, stable, and velvety sauces that elevate any dish. This class will demystify the process, teaching you the precise techniques and temperatures needed to create perfect emulsions every time. You'll learn to recognize when an emulsion is starting to break and, crucially, how to fix it like a pro. On the Menu: Mastering Classic Emulsions We'll work through three iconic dishes, each featuring a foundational emulsified sauce: Hollandaise Sauce: Dive into the world of warm, egg yolk-based emulsions as we prepare the ultimate classic: Eggs Benedict. You'll learn to whisk this creamy, tangy sauce to airy perfection. Caesar Dressing: Explore cold emulsions by creating a rich and robust Caesar Salad dressing from scratch, balancing the powerful flavors of garlic, anchovy, and lemon with oil and egg. Sauce Beurre Blanc: We’ll finish with this elegant, sophisticated, butter-based emulsion. Learn the technique for mounting butter into a brilliant, glossy sauce to serve alongside Lemon Vinaigrette Marinaded Cod. By the end of this session, you’ll not only have three incredible recipes but also the confidence and foundational knowledge to tackle any emulsified sauce—from mayonnaise and aioli to vinaigrettes—turning you into a true sauce master!