Make homemade hollandaise in just 5 minutes using an immersion blender. This chef-tested method skips the double boiler without sacrificing a silky, stable sauce.

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

Transform rotisserie chicken and puff pastry into a French-style chicken pot pie with velouté sauce, vegetables, herbs, crème fraîche, and Gruyère.

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.

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.

Crispy skin, tender meat, and a red wine pan sauce—this easy-to-follow duck breast recipe brings restaurant-level flavor home.

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