Have you ever had t he experience of destroying an egg-based sauce, (hollandaise, for example) by  not stirring it vigorously enough or too long, or too hot  on the stove? Well. here is a trick that sometimes works to bring it back from the abyss. Put 2 cold egg yolks into the blender and in […]

Jayne Makes Stock/The Basics I keep a pot of stock going almost constantly, mainly because I make a pot of soup every weekend. It can also serve as the base for any number of sauces. Sauté half an onion, two stalks of celery, and one large or two small cut up carrots with two cloves […]