Sauce Recipes
32 recipes found
Creamy Chicken Marsala
Succulent chicken cutlets in a creamy mushroom sauce with a hint of Marsala wine.
Brava Sauce
And once you have this in your fridge you’ll put it on everything — eggs, meat, tacos, burritos… everything.
Pork Sauce with Apple Cider Vinegar & Honey
Savoury pork simmered with apple cider vinegar, honey and aromatic spices.
Mediterranean Burgers with Tzatziki Sauce
So full of fabulous flavour hot off the grill, Mediterranean Burgers with Tzatziki Sauce are great with or without grill…
Oven-Baked Chicken with Sauce and Vegetables
Chicken baked with spiced vegetables and a creamy sauce, tender and aromatic.
Duck à l’Orange
A classic French dish featuring crispy duck breast served with a glossy orange sauce and a rich orange glaze, perfect fo…
Tartare Beurre Blanc
Creamy beurre blanc with sharp shallots, capers and lemon zest, gently whisked to a smooth finish.
Creamy Lemon Zucchini Pasta
Creamy zucchini pasta with lemon, garlic and herbs, gently cooked in olive oil and cream.
Spaghetti and Meatballs
Hearty meatballs in a fragrant tomato sauce with garlic and herbs, served with toasted bread and cheese.
Creamy Steak Fettuccine
Creamy fettuccine with tender steak, garlic butter sauce and fresh herbs.
Ranch Chicken Tzatziki with Garlic Parmesan Zucchini
Grilled chicken with zucchini, tzatziki and herbs, tangy and herby.
Welsh Rarebit
Creamy cheddar sauce with mustard and ale on toasted sourdough, grilled until golden.
Traditional Welsh Rarebit
Toasted bread topped with a smooth, cheesy ale sauce, richly flavoured and golden.
Simple Carbonara
Pasta with guanciale, eggs, and cheese, tossed in a creamy sauce with black pepper.
Mediterranean Pan Seared Trout with Tzatziki
Pan-seared trout with fragrant spices and crisp skin, served with zesty tzatziki.
Garlicky Pasta with Burrata, Basil and Burst Cherry Tomatoes
Pasta with garlicky burst tomatoes, creamy burrata and fresh basil, tossed in buttery oil.
Classic French Bordelaise Sauce
Red wine and shallots reduced with thyme and beef stock, creating a savoury, robust sauce.
Béarnaise Sauce
Creamy sauce with tangy shallot and tarragon, gently emulsified with melted butter.
Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce)
Spaghetti tossed in golden garlic and olive oil, finished with a splash of pasta water and parsley.
Cacio e Pepe
Pasta with toasted pepper and cheese, finished with butter and pasta water for a creamy finish.
Spaghetti with Tomato and Walnut Pesto
Spaghetti tossed with blistered tomatoes, toasted walnuts and fragrant pesto, finished with Parmesan and olive oil.
Marchand de Vin: Red Wine Reduction Sauce
Red wine and shallots simmered into a deep, savoury sauce with demi-glace.
Classic Madeira Sauce for Roasts and Steaks
Silky sauce with deep umami, enhanced by wine and finished with butter.
Choron Sauce
Creamy béarnaise enriched with tomato paste and tarragon, gently cooked to a smooth finish.
Make a Delicious Foyot Sauce with This
Creamy béarnaise enriched with melted meat glaze for a savoury, smooth finish.
Chasseur Sauce
Creamy mushrooms and shallots in a wine and tomato sauce, gently simmered to depth and flavour.
Crab Oscar Steak Topping
Creamy crab topping with lemon and garlic, gently cooked in butter and oil.
Roast Beef Tenderloin with Wine Sauce
Succulent beef tenderloin roasted with herbs, served in a deep wine and butter sauce.
Porcini Mushroom Sauce
A traditional Italian recipe for a rich and flavourful sauce made with dried porcini mushrooms.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
