When deciding what to cook for dinner, I’ve never really paid attention to the sauces that go on my food. Instead, I usually concentrate on the entire dish. Well after this week, I learned that a good sauce can transform even basic, grilled chicken into something special. We learned the difference between classical and contemporary sauces, and concentrated on three different categories: reductions, emulsions and purees.

Most sauces you’ll get in restaurants today are contemporary which kind of makes sense, being that the classical types are high fat with lots of butter and cream, like velouté, béchamel, hollandaise and the ever popular mayonnaise. Yup, mayo started as a sauce, and we made it from scratch.  A lot easier than it seems! I’ve included the recipe for it below.