Demi-Glace
This rich, incredibly tasty Demi-Glace sauce, with concentrated layers of flavour, is wonderful with most meats, and a fabulous recipe to have up your sleeve. Normally made with a combination of Espagnole sauce and brown stock, this…
Norwegian Butter Sauce/Sandefjordsmor
Norwegian Butter Sauce, or Sandefjordsmor, if you are a local, is a tasty, rich condiment, made from butter, cream, lemon, fresh herbs and a touch of cayenne pepper. It works well with most fish, but is also…
Oven-Baked Halibut with Norwegian Butter Sauce/Sandefjordsmor
Supremely fresh, meaty, sweet halibut, brushed with olive oil, lemon juice, some freshly ground sea salt and black pepper and cooked simply in the oven, is a dish which is very hard to beat. Serve some Bearnaise…
- Basic Recipes, Chutneys, Dressings, Marinades, Pestos, Harissa, Recipes, Savoury Basic Recipes, Savoury Sauces
Macerated Roast Blueberries
Macerated Roast Blueberries are the perfect accompaniment to game, but are also delicious with pork, and I love them with roast chicken and a cheesy nut loaf! Heck, pour on some cream or ice cream, and they…
Red Wine Jus
Richly flavoured with shallots, herbs, stock and red wine, this delicious Red Wine Jus can be served with beef, venison and lamb, or even chicken. The key is to use jolly good quality stock, (although good shop…
- Basic Recipes, Dressings, Marinades, Pestos, Harissa, Recipes, Savoury Basic Recipes, Savoury Sauces
Marie Rose Sauce
Delicious served as a dip with seafood and classically used to make Prawn Cocktail, Marie Rose Sauce is a luscious, smooth, silky, velvety sauce which is surprisingly easy and quick to make.
- Basic Recipes, Dressings, Marinades, Pestos, Harissa, Recipes, Savoury Basic Recipes, Savoury Sauces
Gremolata
Gremolata is a fresh and zingy, parsley, lemon and garlic condiment delicious with fish, chicken, drizzled over roast, crushed new potatoes or mashed potatoes and a traditional accompaniment to the classic Milanese dish Osso Bucco.
- Basic Recipes, Butters and Oils, Fish and Shellfish, Fish and Shellfish, Main Courses, Recipes, Savoury Basic Recipes, Savoury Sauces, Starters and Lunch
Beurre Noisette with Lemon, Parsley and Capers
A classic, rich yet fresh, super speedy sauce you can whip up at home in only 5 minutes. Wonderful as an accompaniment to pan-fried fish - seen here with sea bass and sea bream - you will…
- Basic Recipes, Fish and Shellfish, Fish and Shellfish, Main Courses, Recipes, Savoury Basic Recipes, Savoury Sauces, Starters and Lunch
Sauce Vierge
Sweet tomatoes marinated in lemon juice and olive oil served with fresh herbs are the core ingredients of this delicious summer sauce. But like many classic recipes there are many variations and options to make it your…
Marie Rose Sauce
Marie Rose Sauce was made famous by Britain’s first television chef in the 1960s, Fanny Craddock. Most typically served as a seafood cocktail sauce, it is similar to Thousand Island Dressing or Yum Yum Sauce. Whilst it…
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