Learn to make velouté sauce, a classic French mother sauce. Gradually whisking chicken stock into a blond roux creates a smooth, velvety sauce.

Mornay is a classic French cheese sauce built from béchamel. Adding the milk gradually and the cheese off the heat keeps it smooth and creamy.

This arugula pesto balances peppery greens with basil, lemon, cheese, and walnuts for a sauce that stays vibrant and never bitter.

Learn how to make béchamel, a classic French mother sauce, from scratch—with the perfect roux ratio, silky texture, and expert tips for lasagna, pasta, and more.

A chef-tested immersion blender method for hollandaise using hot butter, egg yolks, lemon juice, and water for a smooth, stable emulsion in 5 minutes.

Elevate any dish with this easy blender preserved lemon dressing—zippy, bright, and tastes like sunshine in a jar.

This homemade jalapeño aioli comes together fast with an immersion blender—no slow drizzling, no split sauces, just perfect results every time.

Make this authentic Yemeni zhoug sauce in minutes—spicy, fresh, and perfect with falafel, kebabs, and more.

Make this creamy lemon tahini sauce in under 5 minutes with a blender—perfect for falafel, shawarma, salads, and dips.

This tangy jajik with yogurt, cucumber, lemon, garlic, and mint is a refreshing Middle Eastern sauce—perfect for shawarma, grilled meats, or rice.

Turn up the heat with a touch of sweet. This easy brown butter and maple hot sauce is a gourmet-style buffalo sauce for wings, BBQ, and more!

Learn to make Espagnole—the classic French mother sauce—with homemade brown stock. Optionally turn it into Sauce Chasseur for an elevated steak dinner!