THIS COURSE TAKES YOU ON A JOURNEY INTO EMULSIONS AND PURÉES. IT’S MAGICAL TO TRANSFORM OIL, VINEGAR, AND MUSTARD FROM A MESSY, IMMISCIBLE (UNMIXABLE) PUDDLE INTO SWIRLS OF SILKY GOLDEN VINAIGRETTE, OR WHIP UP CHEF JULIA CHILD’S MAYONNAISE.

Sauces bring out the best in food. Light sauces enhance food, while heavier ones partner up with foods in a costarring role. Many sauces are made by creating flavorful suspensions and emulsions, so science comes into play each time you mix them up.

Their viscosity (thickness) determines how well they flow, and the proportions of ingredients work together to create a balanced flavor.

CREATE THE BEST-DRESSED SALAD IN TOWN WITH THIS TANGY EMULSION.

  1 tablespoon (15 ml) vinegar (choose your favorite) or lemon juice

  3 tablespoons (45 ml) mild olive oil or vegetable oil

  Small bowl

If you prefer lemon juice, fresh-squeezed is best! Don’t like mustard? Mix 1 tablespoon (15 ml) lemon juice with 3 tablespoons oil and season to taste with salt and pepper.

RECIPE

1. Combine the mustard with vinegar or lemon juice in the bowl. (Fig. 1)

Fig. 1: Add mustard and vinegar to a small bowl.

2. Whisk the mixture until well blended. (Fig. 2)

Fig. 2: Whisk the mustard and vinegar.

3. Drizzle the oil into the mustard/vinegar mixture a little bit at a time, whisking as you do.

4. Stir the mixture vigorously until a thick, shimmery emulsion forms between the oil and vinegar. (Fig.3)

Fig. 3: Stir in oil until a thick emulsion forms.

5. Taste the salad dressing. If the vinegar is too strong for your taste, add another tablespoon of oil and taste it again. (Fig. 4)

Fig. 4: Taste the vinaigrette.

6. If an emulsion won’t form, let the mixture sit for a few minutes, add a few drops of warm water and try again.

7. Use the vinaigrette to dress your favorite salad, sandwich, or vegetable. (Fig. 5)

Fig. 5: Dress your favorite salad with the vinaigrette you prepared.

Make vinaigrettes using different vinegars and oils, depending on what flavors you want to pair with a salad.

THE WORD “AIOLI” IS USED TO REFER TO A MEDITERRANEAN EMULSION OF OLIVE OIL AND GARLIC, BUT TODAY PEOPLE USE IT TO REFER TO MAYONNAISE THAT’S BEEN FLAVORED WITH ANYTHING FROM GARLIC TO SRIRACHA. IT’S FUN AND DELICIOUS TO MAKE HOMEMADE MAYO AS A BASE FOR YOUR OWN CUSTOM CONDIMENT OR DIP.

Adapted from Julia Child’s mayonnaise recipe.

  2 teaspoons (10 ml) lemon juice

  1 teaspoon Dijon mustard

  1/4 teaspoon kosher salt

  1 teaspoon (5 ml) cold water

  1/2 cup (120 ml) olive oil or neutral oil, such as safflower or canola

  Hot sauce, optional, for taste

  Garlic, optional, for taste

  Chopped herbs, optional, for taste

  Small saucepan for coddling eggs

  Wire whisk

  Thermometer

I recommend coddling the eggs (see recipe) to kill any bacteria that may be present, but mayo can be made with raw eggs as well. Coddle large eggs for 3 minutes and extra-large eggs for 5 minutes.

RECIPE

1. Coddle a few eggs. In a saucepan on the stove, bring water to 140°F (60°C) and remove it from the heat. If it’s hotter than 140°F, wait for it to cool to the desired temperature. Place the eggs in the 140°F water for 3–5 minutes, depending on the size of the eggs. (Fig. 1) Remove them to a bowl of ice water for 3 minutes. (Fig. 2) Then, take the eggs out of the ice water and put them in a bowl of room-temperature water for a few more minutes.

Fig. 1: Coddle the eggs.

Fig. 2: Chill briefly on ice.

2. Warm a mixing bowl using hot water. Dry the bowl. Crack an egg and put the yolk in the mixing bowl.

3. Whisk the egg yolk for 2 minutes.

4. Add the lemon juice, mustard, salt and 1 teaspoon cold water and whisk everything together until frothy. (Fig. 3)

Fig. 3: Mix lemon juice, mustard, and salt.

5. Whisking constantly, slowly dribble in the oil a drop at a time until the mayonnaise starts to thicken and the oil is incorporated. (Fig. 4)

Fig. 4: Drizzle oil in as you whisk.

6. When the mayonnaise emulsifies and gets thicker, you can add the oil in a thin stream instead of drop by drop. (Fig. 5)

Fig. 5: Whisk until thick.

7. (Optional) Mix the mayonnaise with garlic, herbs, or your favorite hot sauce to create a dip or spread. (Fig. 6)

Fig. 6: Mix with garlic, herbs, or hot sauce.

HUMMUS IS DELICIOUS ON EVERYTHING FROM PITA CHIPS TO CARROT STICKS. THIS VERSATILE HIGH-PROTEIN PURÉE ORIGINATED IN THE MIDDLE EAST AND IS QUICK AND SIMPLE TO MAKE AT HOME USING CANNED CHICKPEAS.

Adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.

  2 tablespoons (28 ml) ice-cold water, more if needed

  1 lemon

  1 clove garlic, minced

  1 teaspoon kosher salt

  1/2 cup (120 g) tahini (sesame seed paste)

  Olive oil (optional)

  Juicer or citrus press

Food processor blades are extremely sharp. Adult supervision is recommended.

RECIPE

1. Juice a lemon. (Fig. 1)

Fig 1: Juice the lemon.

2. Add the chickpeas, garlic, lemon juice, and tahini to a food processor or blender. (Fig. 2)

Fig. 2: Add the ingredients to the blender.

3. Blend into a thick paste. (Fig. 3)

Fig. 3: Blend the mixture into a thick paste.

4. Add the ice-cold water and blend again until the mixture is smooth and creamy. Taste it and add salt as needed. (Fig. 4)

Fig. 4: Taste and adjust seasoning.

5. Drizzle with olive oil (optional) and serve with pita bread, pita chips, potato chips, or fresh vegetables. You can also serve hummus as a main dish, or as a bed for meatballs or lamb. (Fig. 5)

Fig. 5: Serve hummus with veggies and pita bread or chips.

THIS EGG-FREE VERSION OF A CLASSIC RECIPE IS PERFECT FOR COATING PASTA WITH A CREAMY, RICH SAUCE THAT EVEN THE PICKIEST EATER WILL LOVE. PAIR WITH VEGETABLES AND PROTEIN TO CREATE A MOUTHWATERING MEAL.

  1 cup (235 ml) heavy whipping cream

  1 cup (100 g) grated Parmesan cheese, lightly packed, plus more for thickening sauce and serving

  Salt

  Pepper

  1 clove garlic (optional)

  Knife

  Large skillet or sauté pan

  Mixing spoon

  Stove

If you want thinner sauce, add more cream. For a thicker sauce, throw in more Parmesan cheese.

2. If using garlic, finely dice it.

3. Melt the butter in a large skillet. If you’re using garlic, add it to the butter and cook on medium for 2 minutes. Don’t allow the garlic to brown, or the sauce will have a bitter taste.

4. Add the cream to the butter and stir.

5. Add the grated Parmesan and stir over medium-low heat for a few minutes, until the sauce is smooth. (Fig. 1)

Fig. 1: Add cream to melted butter.

6. Taste the sauce. If you want it thinner, add more cream. To make it thicker, add more shredded cheese. Season to taste with salt and pepper.

7. Serve sauce plain, or add chicken and veggies. (Fig. 2, 3, 4, 5)

Fig. 2: Throw together a pasta bar.

Fig. 3: Invite your friends.

Fig. 4: Alfredo sauce can stand on its own or be paired with other pasta toppings.

Fig. 5: You can add chicken and vegetables to make a meal.

WITH THIS SIMPLE TOMATO SAUCE, COOKBOOK AUTHOR MARCELLA HAZAN CREATED A PERFECT PAIRING OF ACID AND BUTTERFAT. ONE BITE WILL WIN YOUR HEART (AND YOUR TASTE BUDS).

Adapted from a recipe by Marcella Hazan.

  1 (28-ounce [800 g]) can of whole, peeled tomatoes with their juices (around 2 cups)

  1 yellow, white, or sweet onion

  Salt

  Basil, for flavor

  Knife

  Large saucepan

  Spoon

  Stove

This sauce is good with any kind of canned tomatoes, but San Marzano are my favorite. Use whole, peeled tomatoes without added sugar or corn syrup for the best results.

RECIPE

1. Cut an onion in half, keeping the ends intact to hold it together. Remove the peel. (Fig. 1, 2)

Fig. 1: Cut the onion.

Fig. 2: Remove the peel.

2. Melt the butter in the saucepan over medium heat.

3. Add the tomatoes and halved onion to the pan, along with a pinch of salt. (Fig. 3)

Fig. 3: Add tomatoes.

4. Cook the sauce, uncovered, for 45 minutes or so. (Fig. 4)

Fig. 4: Cook the sauce uncovered.

5. Mash the tomatoes with a spoon, stir the sauce, and taste it, adding salt as needed. Remove the onion.

6. Ladle the sauce into a blender or use a hand blender to purée it (optional). (Fig. 5)

Fig. 5: Puree the tomatoes (optional)

7. Serve the sauce over your favorite pasta and share the recipe with a friend. (Fig. 6)

Fig. 6: Serve the sauce over pasta.

BURSTING WITH FLAVOR, THIS VERDANT SAUCE MADE FROM FRESH BASIL IS DELICIOUS ON EVERYTHING FROM POTATO CHIPS TO BOW-TIE PASTA. AFTER YOU TRY IT WITH BASIL, EXPERIMENT WITH YOUR FAVORITE HERBS TO CREATE A CUSTOM BLEND.

  1 cup (100 g) fresh Parmesan cheese (you can use dehydrated Parmesan, but freshly-grated is better!)

  1 cup (235 ml) olive oil

  1 clove fresh garlic, minced (optional)

RECIPE

1. Wash the basil well, rinse it and pat it dry. (Fig. 1)

Fig. 1: Wash the basil.

2. Add the garlic, basil, Parmesan, and oil to the blender or food processor. (Fig. 2)

Fig. 2: Add the ingredients to the blender.

3. Blend until smooth. You may have to stop the blender and push down on the basil with a spoon a few times. (Fig. 3, 4)

Fig. 3: Use a spoon to smash the leaves down.

Fig. 4: Blend until smooth.

4. Serve pesto as a dip or use it as pizza or pasta sauce. (Fig. 5, 6)

Fig. 5: Mix with your favorite pasta.

Fig. 6: Enjoy!

5. Store refrigerated or freeze pesto in an ice cube tray to use later.

Experiment with other green sauces, such as chimichurri, by blending other herbs. Choose one strong-flavored herb (such as basil, mint, or dill) and mix it with milder herbs (such as parsley or chives). You can also play with the texture of the green sauce by chopping herbs by hand.

JULIA CHILD LEARNED TO MAKE THIS CLASSIC FRENCH SAUCE AT A DINNER PARTY. IT COMBINES BUTTER, WINE, AND VINEGAR TO CREATE A DREAMY TOPPING THAT BRINGS OUT THE BEST IN VEGETABLES, CHICKEN, OR FISH.

Adapted from Julia and Jacques Cooking at Home by Julia Child and Jacques Pépin.

  1/4 cup (60 ml) white wine vinegar

  1/4 cup (60 ml) dry white wine

  1 tablespoon (10 g) minced shallots (optional)

  2 sticks (225 g) cold butter (not clarified butter)

  Salt

  Pepper

WINE-FREE VERSION

  1/4 cup (60 ml) white wine vinegar

  1/4 cup (60 ml) heavy whipping cream

  1 tablespoon (10 g) minced shallots (optional)

  1 stick (112 g) cold butter (not clarified butter)

  Salt

  White pepper

OPTIONAL

  Vegetables to roast

  Olive oil

  Mixing spoon

  Stove, grill, and/or oven

  Wire whisk

RECIPE

1. If you’re making vegetables, toss them with some olive oil. (Fig. 1)

Fig. 1: Toss the vegetables in olive oil.

2. Grill or roast the vegetables (see Lab 30) while you make the sauce. (Fig. 2)

Fig. 2: Grill or roast veggies to go with your sauce.

3. Cut the butter into 16 pieces. (Fig. 3)

Fig. 3: Cut the butter into smaller pieces.

4. Add the wine (if using) and vinegar to a medium or large skillet. Turn the heat up to medium high.

5. Add the shallots (if using) to the liquid.

6. Reduce the liquid by boiling it down to a syrupy glaze and remove it from the heat. (Fig. 4)

Fig. 4: Reduce the wine and vinegar. Add butter.

7. Immediately whisk in two lumps of cold butter. If you’re making the wine-free version, add the cream here.

8. Set the pan back on the stove over low heat and continue to whisk in the butter a piece at a time, adding a new one each time the previous one melts.

9. When the last piece of butter has melted, turn the heat off and taste the sauce. Add salt and pepper to season.

10. Serve the sauce with fish, chicken, or sweet corn. (Fig. 5)

Fig. 5: Serve with fish, chicken, or sweet corn.

11. Buerre Blanc is delicious on vegetables and rice too. (Fig. 6)

Fig. 6: Beurre blanc is delicious with rice and vegetables too.