Egg Recipes
From the perfectly poached to the extravagantly souffled. Every recipe starts with an egg.
sauces
Hollandaise Sauce
Hollandaise is a warm butter emulsion that requires the egg yolks to be taken to a specific stage before the butter goes…
sauces
Homemade Aioli
Aioli is a garlic-forward cold emulsion, and the egg yolk is what makes it a sauce rather than flavored oil. The yolk co…
sauces
Béarnaise Sauce
Béarnaise is hollandaise with a different acid base. A reduction of dry white wine, white wine vinegar, minced shallots,…
sauces
Crème Anglaise (Vanilla Custard Sauce)
Crème anglaise is a stirred custard cooked to exactly 82 degrees Celsius on a thermometer, or to the moment when it coat…