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Category Archives: Sauces
A simple South East Asian-inspired salad with red cabbage, carrots, green onion and sriracha-infused peanut-cilantro dressing. (more…)
Lemon butter sauce is one of the simplest sauces there is. It’s typically served with white fish or seafood. Chef Joyce adds flavour to the fish fillet by marinating before it is pan fried. If you would like to prepare restaurant-standard dishes at home then this dish is a simple way to start. (more…)
I have always loved making curries, from Swahili to Indian styles and everything in between. When I lived in London, it was so easy to buy ready-made curry pastes. I always preferred, however, to make mine from scratch, whatever the cuisine.
In the early 1900s, chef Auguste Escoffier refined the list of French cuisine’s grand sauces in his classic Le Guide Culinaire and its abridged English translation A Guide to Modern Cookery. He defined the five fundamental “mother sauces” still used today by chefs worldwide: Bechamel; Espagnole; Veloute; Hollandaise; and Tomate. (more…)