Create restaurant-quality sauces from scratch

CookingIntermediateHome

90 minutes

5 steps

·Intermediate

After 90 min: You'll produce silky emulsions and rich reductions that elevate any dish.

What you need

ButterStockWineCreamWhiskSaucepan

The 90-Minute Plan

Build foundation0–15 min

Sauté aromatics (shallots, garlic) in butter. Deglaze pan with wine.

Reduce and concentrate15–35 min

Simmer until liquid reduces by 75%. Taste and adjust seasoning as it concentrates.

Create emulsion35–55 min

Slowly whisk in cold butter off heat, 1 tbsp at a time. Maintain silky texture.

Finish with cream55–75 min

Optional: stir in cream for richness. Simmer briefly, never boil after adding cream.

Strain and serve75–90 min

Fine-strain through sieve. Taste again. Serve warm, not piping hot.

Pro Tip

Cold butter is key to emulsification; rushing the process breaks the sauce.

90 min·5 steps

CookingIntermediate

After 90 min: Master five classic French sauces: béchamel, hollandaise, béarnaise, demi-glace, and velouté

9,200

see the plan

90 min·5 steps

CookingBeginner

After 90 min: Five perfect vinaigrettes: classic, mustard, balsamic, lemon herb, and shallot

7,800

see the plan

90 min·5 steps

CookingIntermediate

After 90 min: A crusty, tangy sourdough loaf with open crumb structure

12,800

see the plan

90 min·5 steps

CookingIntermediate

After 90 min: Restaurant-quality nigiri with perfect rice shape and fish placement

9,600

see the plan