#sauce

The rich, complex texture of Mexican Mole Negro. Visual: 1. Pouring thick, dark chocolate-based sauce over tender chicken. 2. Topping with sesame seeds. 3. Glistening oil and spices. 4. Earthenware 'cazuela' plate. 5. Warm, textured background (clay and wood). Deep, earthy tones and professional studio lighting.

Foolproof hollandaise and troubleshooting. Classic recipe: 3 egg yolks, 1 tbsp lemon juice, 10 tbsp clarified butter (warm), cayenne, salt. Method: 1. Whisk yolks with lemon in bowl over simmering water. 2. Slowly drizzle butter while whisking constantly. 3. Thicken to coat spoon. Remove from heat. Fix broken sauce: 1. New bowl, 1 tbsp warm water. 2. Slowly whisk in broken sauce. 3. Emulsion reforms. Temperature critical: 145-150°F. Uses: eggs Benedict, asparagus, salmon. Explain emulsion science and egg yolk lecithin.