Hollandaise sauceA standard! This is used in many recipes: eggs Benedict being one of them.
Cook this in the thickest pot you have. The challenge is to thicken without over cooking/ curdling so be carefull and do not leave it!
If you need to keep it warm, do so in a double boiler over simmering water to prevent overheating.
MayonnaiseWhy buy it when you can make your own?Mustard sauce for GravlaxOrange-Wine GravyThis is a fancying tasty holiday recipe. My basic sauce is simpler: remove meat from skillet, bring the heat up, pour some white wine (or other liquid like broth, juice or tea) and scrape the bottom of the skillet, let reduce a bit, then add heavy cream, bring to a boil, let reduce until desired consistency is attained. Remove from heat and add seasonings (which should complement the meat you are serving). And voila!Sauce Maître d’hôtelThis is a traditional french garnish for steaks. Easy to make ahead and freeze.Various “butters”