Mastering Skills Series: French Egg-Based Sauces

French sauces can feel intimidating—just one slip and your Hollandaise might turn into scrambled eggs! But fear not: with a little guidance, and yes, even a trusty blender, you can conquer these silky classics.

In this hands-on Master’s Series, we’re taking cues from the trusted pros at America’s Test Kitchen: 100 Techniques. You’ll learn to make three iconic egg-based sauces: the buttery smooth Hollandaise, the tangy Béarnaise, and a creamy Mayonnaise.

Whether you’re looking to impress at brunch, elevate your weeknight dinners, or just finally stop buying store-bought, this class will give you the confidence to master these French favorites.