Sauce Américaine
Sauce Américaine is a rich, velvety and intense supreme sauce which is made by simmering lobster and flavourful aromatics in white wine, cognac and fish stock. After it is reduced …
Pineapple Salsa
This Pineapple Salsa is addictive! It’s a sweet, sour and spicy flavour bomb that complements many dishes, but I love it with grilled fish, prawn tacos or as shown below, …
Savoury Sabayon Sauce
Sabayon sauces are traditionally made sweet and served with deserts. In this recipe, we’re taking the same method for making sweet sabayons but using it to make a savoury red …
Mornay Sauce
Mornay sauce is a rich, creamy and cheesy sauce that is created by simply adding cheese (usually Gruyere and Parmesan) to Béchamel sauce. It can be used with a variety …
Béchamel Sauce
Béchamel sauce is a classic French sauce that has been a staple in kitchens for centuries. It is a roux-based white sauce made with flour, butter, and milk. While it …
Vegetable Stock (Court Bouillon)
Vegetable stock is one of the most versatile ingredients that one can use to add flavour to their dishes. While the flavour of vegetable stock is a lot more subtle …
Beurre Blanc Sauce
Beurre blanc is a classic French sauce that is made from butter and white wine vinegar. It is made by reducing a mixture of white wine, vinegar and shallots in …
Romesco Sauce
Romesco sauce is delicious and versatile sauce that originates from the Catalonia region of Spain and is a staple of Spanish cuisine. It is a very easy sauce to make …
Beurre Manié
If you’re a fan of rich, creamy sauces, you may be familiar with the French culinary technique known as beurre manié. This simple mixture of butter and flour is an …
Brown Veal Stock
Stock is an essential ingredient in cooking. It’s not only the foundation for many sauces, but also for soups, stews, and braises, providing depth of flavour and richness that can …