Sauces, Dressings & Preserves

Every great dish has a great sauce behind it. A pan sauce that pulls together the fond from a perfectly seared steak. A hollandaise that turns a simple egg into something worth waking up early for. A small batch jam that captures a fruit at the exact peak of its season and holds it there. This is the collection where technique gets distilled into something you can spoon over everything.

Understanding how sauces work — emulsification, reduction, setting points, the difference between a gravy and a pan sauce — is one of the fastest ways to elevate everything else you cook. Master a few of these, and suddenly every protein, every dessert, and every breakfast situation gets better.

My 15-Minute Stovetop Hollandaise is the one that will make you wonder why you were ever intimidated by emulsified sauces. My Bourbon Butterscotch Sauce started life as an apple crisp companion and ended up on everything in my kitchen. And my Spicy Sweet Sriracha Sauce is the condiment that earns permanent fridge real estate from the first bite. Sweet potatoes, tacos, burgers, eggs, it belongs on all of it.