Sauces

Court bouillonThis is similar ro chicken broth but using seafood or fish ( shells, or bones)
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.
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