In fact, all you need are a handful of ingredients you probably already have, a pan, and a low flame to make this coveted, emulsified butter sauce. Even acclaimed television cooking show host ...

The earliest known references to aioli come from the writings of the Roman scholar Pliny the Elder, who mentioned the ...

Cacio e pepe is one of the four classic Roman pastas, but we gave it a Southern spin by folding in smoky bacon. The silky, ...

The beurre blanc is a traditional French emulsified sauce that goes well with seafood, but here we make it with sake rather than white wine. Confused? Never mind, just try it - the dish is delicious.

What is one technique that everyone should know? Everyone should know how to make an emulsified butter sauce. I have two major variations. One is a classic French beurre blanc. Reduce wine and ...

Whisk vigorously to combine and then continue to whisk as you pour in around 4 tablespoons of olive oil so you have a thick emulsified sauce. Thin out with another tablespoon of water and check ...