Hollandaise Sauce
Silky, rich, and delicately tangy, hollandaise sauce is a true classic of French cuisine. Made by blending egg yolks with lemon juice and hot butter, it transforms into a golden, velvety emulsion with a subtle kick from cayenne.
Cashew Cream with Citrus
This Cashew Cream with Citrus is a plant-based staple that brings brightness and body to any dish. Raw cashews are soaked and blended into a velvety base, lifted by lemon juice or apple cider vinegar for a clean, tangy finish. Use it as a dip, drizzle, or dairy-free dollop—ideal for grain bowls, roasted veggies, tacos, or fruit-forward salads. Chill it for a firmer texture or thin it out for a pourable sauce. Simple, elegant, and ready to play.