Tess’s Kitchen Cooking Classes: MAYONNAISE, HOLLANDAISE AND GREEN GODDESS

When you hear the words “emulsified sauces” do you immediately think “delicious”? Well you should.

Some of our most commonly used sauces depend on the physical process of emulsification, where tiny particles of fat thicken liquids.

We will make this concept delicious in a very easy

Fresh Herb Mayonnaise

and a lemony and light

Hollandaise Sauce,

where egg yolks do the trick.

Avocado is the actor in our heavenly

Green Goddess Dressing.