Creating an emulsion, like hollandaise or mayonnaise, involves careful mixing of oil and water-like substances, turning simple ingredients into delicious sauces.
Emulsions require patience and control; they demonstrate how basic ingredients, when combined correctly, can yield something exquisite, far exceeding their individual qualities.
A broken hollandaise can be salvaged with warm water, while a cracked mayo might be restored using a fresh yolk, showing emulsions’ forgiving nature.
Béchamel sauce, a fundamental French sauce, begins with a roux of butter and flour and offers a creamy base adaptable for numerous dishes.
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