Slowly add 150 ml of milk, stirring all the time, until the sauce is soft and all the milk is added. Bring to low heat and add 50 g of chopped stilton and stir. Cook until it has melted and the sauce is slightly thickened, then season and serve. Make a batch of this fermented black bean sauce and the tasty stir-fries are ready within minutes. “This hot, earthy sauce is easy to make and lasts up to a month in the fridge,” says Buckwheat Queen. A sensational all-purpose sauce, it’s delicious with grilled chicken or beef skewers and spring rolls.
Add the reserved tomatoes to the sauce and stir to combine. Season generously with salt and pepper and add the chopped herbs together with extra olive oil as desired. Serve immediately or allow to cool to room temperature, transfer to airtight containers and cool for up to 1 week. The sauce can also be frozen for up to 6 months in sealed containers. To reheat, heat very carefully in a pan with 1/2 cup of water, stirring until everything melts and heats up.
Blitz until finely chopped, then add 5 tablespoons of olive oil and blitz again. Season to taste and leave in the refrigerator until served. Put 2 tablespoons of red wine vinegar in a large frying pan with non-stick coating and simmer. Add vegan cocktail 150 ml of chicken stock and leave the mixture in half over high heat. Add 2 teaspoons of green peppercorns and gently crush some of them in the pan with the back of a spoon. Season and reduce, then mix in 4 tablespoons of double cream.
This white sauce, also known as Bechamel sauce, is one of france’s four “mother sauces” and is a perfect complement to many dishes. Combine it with vegetables, making a creamy casserole or ladle over seafood or sliced chicken. This tasty fruit sauce contains blackcurrant jelly, chopped onions, red wine, citrus peel and seasonings. It’s a great sauce served with roast meats: turkey, lamb, ham, goose, roasted ribs, salted, smoked or wild meats. “My ‘Black Cumberland’ version of the traditional Cumberland red berry sauce uses blackcurrants and some very golden onions,” says Chef John.
“Tonnato sauce is great as a spread and as impressive as an all-purpose sauce and everyone else,” says Chef John. It’s also a great sauce for grilled meats and also makes a simple, creamy pasta sauce. “You can also swap bourbon for another liqueur, because this is really just a technical recipe.” These simple homemade sauces have been tested in my home kitchen and it’s the recipes that our readers like the most! All of my simple sauce recipes use only a handful of ingredients and only take a few minutes to make. Roasted red peppers, garlic, almonds and sherry vinegar create a sauce of walnut, pepper, smoked and sour.