Hollandaise, Ganache, Lemon Curd, Mayo & Spaghetti Sauce

Some recipes carry a reputation for being tricky or time-consuming, reserved only for professional chefs or home kitchen wizards. But here's the delicious truth: five classic staples—hollandaise sauce, chocolate ganache, lemon curd, homemade mayonnaise, and spaghetti sauce—are not only simple to make at home, but they’re also easier than you think, and far more flavorful than their bottled counterparts.

Hollandaise Sauce 

This velvety, lemony, rich sauce takes just four ingredients and can be made in minutes. Serve hollandaise sauce over steamed asparagus, broccoli, or Eggs Benedict.

Ingredients:

• 3 egg yolks 

• 1 Tablespoon lemon juice 

• ½ cup (1 stick) unsalted butter, melted and warm 

• Pinch of salt 

• Dash of cayenne or Dijon mustard (optional)

Quick Method (Blender version): 

1. Add egg yolks, lemon juice, and salt to a blender or food processor. 

2. Blend on medium speed for 20–30 seconds until frothy. 

3. With the blender running, slowly drizzle in the warm melted butter. 

4. Sauce should thicken almost immediately. Serve warm.

Why it’s better:

Store-bought hollandaise can taste metallic or artificial—fresh hollandaise is light, luxurious, and ready in 5 minutes.

Chocolate Ganache 

This two-ingredient masterpiece is easily customized for drizzling, dipping, or frosting. It all depends on the ratio of chocolate to cream.

Ingredients:

• 8 oz. semi-sweet or dark chocolate (chopped) 

• ½ cup heavy cream 

Method:

1. Heat the cream in a double boiler over a saucepan of hot (not boiling) water (or microwave in 30-second increments until steaming). 

2. Add the chopped chocolate to the hot cream. Let sit 2–3 minutes. 

3. Stir gently until smooth and glossy. 

Uses:

Ganache is incredibly versatile and can be used in numerous ways in baking and desserts:

• Glaze/Drizzle: Pour over cakes, cupcakes, pastries, or ice cream.

• Filling/Frosting: Use between cake layers, inside cupcakes, or as a spreadable frosting.

• Truffles: Form into balls and coat with cocoa powder or other toppings.

• Sauce: Use as a dip for fruits or cookies.

• Chill to make truffles or whip it once cooled to make fluffy frosting.

  
  

Troubleshooting:

• Broken Ganache: If the fat and liquids separate, whisk in a Tablespoon of cold heavy cream at a time until the mixture comes back together. Alternatively, adding a small amount of hot water or coffee while whisking vigorously can also fix broken ganache.

• Lumps: Ensure the chocolate is finely chopped and the cream is hot enough. An immersion blender can help achieve a smooth consistency.

• Too Thin: Allow the ganache to cool and thicken. If needed, gently re-warm and whisk in a few pieces of chocolate.

• Too Thick: Whisk in a Tablespoon of warm cream at a time until the desired consistency is reached.

Storage:

Ganache can be stored at room temperature for a few days or refrigerated for longer. Cover it tightly to prevent a skin from forming. Reheat gently if needed.

Why it’s better:

Shelf-stable chocolate toppings are often waxy or cloyingly sweet. Ganache is rich, silky, and takes under 10 minutes.

Lemon Curd 

A luxurious, tangy, buttery spoonful of spreadable citrus sunshine.

Ingredients:

• ½ cup lemon juice (freshly squeezed) 

• Zest of 2 lemons 

• ½ cup sugar 

• 3 eggs 

• 6 Tablespoons butter 

Method:

1. In a saucepan, whisk together eggs, sugar, lemon juice, and zest. 

2. Cook over medium heat, stirring constantly until thickened (about 7–10 min). 

3. Remove from heat and whisk in butter until smooth. 

4. Strain (if desired) for extra silkiness.

Why it’s better:

Homemade curd is bright and full of real lemon flavor—nothing like the overly sweet, jarred versions. Serve on toast, as an extra layer of tangy filling in cakes and pies, or as a topping on cheesecake.

Homemade Mayonnaise 

This food processor version is so much easier than your grandma’s mayo recipe! Homemade mayo is smooth, creamy, customizable, and best of all, free of preservatives. Once you’ve tried homemade mayo, you’ll never go back to the store-bought version!

Ingredients:

• 1 egg yolk (room temperature)

• 1 teaspoon Dijon mustard 

• 1 Tablespoon vinegar or lemon juice 

• 1 cup neutral oil (like sunflower or grapeseed) 

• Pinch of salt 

Method:

1. In the bowl of a food processor, blitz together yolk, mustard, vinegar, and salt. 

2. While whisking, drizzle in the oil very slowly at first. As it emulsifies, continue adding oil in a steady stream. 

3. Adjust seasoning to taste.

Why it’s better:

Fresh mayo has a clean taste and fluffy texture. Customize it with garlic, herbs, or hot sauce. Store in a sealed jar in the refrigerator for up to two weeks.

Classic Spaghetti Sauce 

The perfect way to use the abundant fresh tomatoes in the farmers market this summer! This classic sauce is comforting, robust, and infinitely adaptable. Store extra sauce in a sealed canning jar in the refrigerator for up to a week.

Ingredients:

• 2 Tablespoons olive oil 

• 1 onion, finely chopped 

• 3 cloves garlic, minced 

• 2 lbs. fresh tomatoes (about 4-5 medium)*

• 1 teaspoon dried oregano 

• Salt, pepper, and fresh basil to taste 

• Red pepper flakes, a splash of red wine (optional)

Method:

1. Make a small “X” on the bottom of each tomato using a paring knife.

2. Carefully place the tomatoes in boiling water for 30-60 seconds, or until the skins begin to split and peel back.

3. Remove the tomatoes from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice water. This stops the cooking process and makes peeling easier.

4. Once cool enough to handle, the skins should slip off easily. Use a paring knife to help if needed.

5. Cut the tomatoes in half horizontally and gently squeeze or scoop out the seeds and their surrounding juices. You can choose to leave some seeds in for a chunkier sauce.

6. Depending on your desired sauce consistency, chop the tomatoes into chunks or crush them using your hands or an immersion blender.

7. Meanwhile, sauté onion in olive oil until soft. Add garlic and cook 1 min. 

8. Add crushed tomatoes and seasonings. 

9. Simmer for 20–30 minutes. Stir in fresh basil before serving.

Any fresh tomatoes will work for sauce, but plum tomatoes (like Roma or San Marzano) are often recommended because they have less water content and more flesh, ideal for a thicker sauce. San Marzano tomatoes are considered a "gold standard" for sauce due to their sweetness, low acidity, and low seed count. Other suitable options include Rutgers and Amish Paste tomatoes. Or, just use any fresh, ripe tomato from your local farmers market.

PRO TIP: "ugly" tomatoes make great sauce!

Why it’s better:

Jarred sauces often contain sugar, preservatives, and lack flavor depth. Homemade sauce lets real ingredients shine—and your kitchen will smell amazing.

Final Stir

Making these sauces from scratch isn't about going gourmet—it's about ditching the fuss and rediscovering flavor. In just a few minutes, with a few ingredients, you get food that tastes alive. Try just one, and your fridge may never see the jarred version again.