I mentioned yesterday that we were finally going to be able to cook. All be it a Hollandaise sauce, who cared. So, today, I got to make Hollandaise sauce. We were also to make mayonnaise. However, our class time is only three hours, of which half is taken up by ServSafe class and then we get into Culinary Foundations. After watching our Chef make both items, which are emulsions, we only had time to do one or the other. I made a Hollandaise sauce. Maybe not revolutionary in taste or consistency, but damn it, I cooked. And my sauce did not break (too much butter) or scramble (too much heat).