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butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Apple cider vinegar adds acidity without the cost.

stock

🥗Healthier: homemade stock

💰Cheaper: water + bouillon cubes

Bouillon cubes provide flavor at a lower cost.

Melt butter in a saucepan over medium heat.

Add flour and whisk continuously until it forms a roux, about 2-3 minutes.

Gradually add stock while whisking to avoid lumps; cook until thickened.

For a cream sauce, add cream and simmer for 5 minutes.

To make a hollandaise, whisk egg yolks and vinegar in a bowl over simmering water until thick.

Slowly drizzle in melted butter while whisking until emulsified.

For a vinaigrette, combine vinegar, mustard, and shallots in a bowl.

Slowly whisk in olive oil until emulsified; season with salt and pepper.

To make a béchamel, follow roux instructions and add milk instead of stock.

For a tomato sauce, sauté garlic and shallots, add tomato paste and wine, simmer until thickened.

For a beurre blanc, reduce wine and vinegar with shallots, then whisk in cold butter until emulsified.

For a cheese sauce, melt cheese into béchamel until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens