Alfredo Sauce

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley

Melt butter in a medium saucepan over low head. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

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Balsamic dressing

3/4 cup EVOO
1/4 cup balsamic vinegar
2 cloves garlic chopped
1 tablespoon lemon juice
zest of one lemon

Whisk to blend, then coat salad greens.

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Dijon Vinaigrette

    2 tablespoons sherry vinegar
    1/2 tablespoon minced shallot
    1/2 tablespoon Dijon mustard
    1/3 cup extra-virgin olive oil
    Salt and freshly ground pepper

    In a small bowl, whisk the sherry vinegar with the shallot and Dijon mustard. In a thin, steady stream, whisk in the olive oil until emulsified. Season with salt and pepper. Notes Herb Vinaigrette Add 1/4 teaspoon chopped thyme and 1/2 teaspoon chopped tarragon.
Lemon Vinaigrette Substitute 1 1/2 tablespoons lemon juice for the vinegar and add 1/4 teaspoon grated lemon zest.

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Hollandaise via Alton Brown

    3 egg yolks
    1 teapsoon water
    1/4 teaspoon sugar
    12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
    1/2 teaspoon kosher salt
    2 teaspoons freshly squeezed lemon juice
    1/8 teaspoon cayenne pepper

Directions: Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low. pPace egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds. Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon. Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.