Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.

And while hollandaise derives its acidity from lemon juice, béarnaise uses white wine vinegar. It's also made in a similar fashion — by emulsifying egg yolk and room temperature butter with ...

The creamy, velvety textures of mayonnaise or hollandaise sauce are luscious because of the egg yolk, which holds the emulsion together by surrounding the fat particles and keeping them suspended in ...

This creamy sauce made from an emulsion of egg yolk is an absolute essential for Eggs Benedict. It also goes beautifully with fresh steamed asparagus or other spring vegetables. Place the top of a ...

Cheap vinegar, produced from inferior white wine, will give poor results to your finished dish. Buy good-quality, aromatic vinegar with a complex flavour. The label will often specify which type ...

At first glance, making hollandaise sauce can look tricky but it is completely achievable if you follow a few tips. Like mayonnaise, hollandaise is an emulsion and requires the drops of fat ...

Beurre blanc is the perfect sauce to accompany seafood dishes. This French butter sauce is not considered a mother sauce and ...

and top it off with some of the hollandaise sauce. Garnish with more cayenne pepper if you'd like. Enjoy right away. You may wonder why you should add vinegar to the water when making poached eggs.

Yagnik takes it 5-10 minutes after eating in hopes of helping her immunity. If you’re cooking vinegar to make a sauce, like a balsamic reduction, you’re probably losing some of the acetic acid ...

To make the hollandaise sauce, boil the vinegar, peppercorns, and tarragon, reduce by half, strain and reserve. Boil a large pot of water, then reduce to a simmer. Using a large balloon whisk ...

From asparagus with hollandaise sauce to a lemony prawn and asparagus ... half the olive oil and half the chopped herbs. Spoon over the vinegar, then season the potatoes really well with salt ...