I don't know about you, but I personally can not imagine a dish without some delicious sauce that makes it extra flavorful.

ruining the beauty of the sauce. The egg yolks need to be whisked over low heat to get the desired final texture in the sauce and to reduce salmonella risk, but overheating can lead to bits of ...

It is totally possible to make a runny, creamy, velvety golden egg yolk using only plant-based ingredients. Here’s how.

Step 1: Fill a ramekin with about half a cup of salted, room-temperature water. It must be enough to completely submerge the ...

Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce. Add the white wine and bring to the boil. Place the egg yolk and the cream into a clean bowl and ...