I know, I am a fool for even trying to take on a butter sauce for this book, but I would be remiss if I didn’t. In doing my research, many of you expressed your delight with this magical buttery emulsion, and I have to confess I am a fan as well. When I was a young chef, we used to have contests to see who could make the best hollandaise sauce. It’s actually a lot of fun to make because the chemical reaction that takes place makes it a bit challenging. This version is virtually impossible to mess up because when you remove most of the butter, you don’t have to worry about tricky emulsifications and the sauce “breaking” if the heat is too high. While it’s not the butter bomb that the original is, having only one-third of the original fat and calories is worth making some adjustments for.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Yes, brownies can—and should—be made with white chocolate.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.