Sauces / Reference

Emulsions

Where oil and water stop arguing because you're in charge.

Hot or cold - hollandaise, mayo, vinaigrettes, beurre blanc - this is about understanding shear, temperature, and patience. Emulsions teach finesse.

Also: how not to panic when it breaks.

Recipes

Emulsion

Egg yolk + oil + control. If it breaks, you fix it.

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Emulsion

Hollandaise with backbone. Tarragon brings attitude.

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Emulsion

Butter held together by willpower and acid.

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Emulsion

Three parts oil, one part acid. Adjust from there. Ratios over recipes.

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Emulsion

Emulsified umami bomb. Anchovy isn't optional.

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