Sauces

In the Worfolk household, we have themed months. I work through cookbooks fairly sequentially, and it takes me about a month to get through one, so each month ends to have a theme. For the past two months, that theme has been sauces.

I have been working with Michel Roux’s Sauces. I think it might be my new favourite cookbook. It has so many great recipes in there. It feels different to a regular cookbook and in some ways it makes things easier: if you have a great sauce you can literally just fry some chicken and serve it as is with the sauce.

The book is not without criticism. The recipes use so much veal stock. I don’t think I have ever seen veal for sale in UK supermarkets. Other ingredients are unavailable too. So far though, they have all been easy to substitute.

bread-sauce-wine-mustard

Bread sauce, mustard and white wine sauce.

parsley-nage

Parsley nage with lemon grass.

bearnaise-sauce

Bearnaise sauce.

juniper-sauce

Juniper sauce.

curried-mussels

Curried mussels.

sea-bass-shrimp-sauce

Sea bass and shrimp sauce.

michel-roux-sauces

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This entry was posted on Thursday, November 17th, 2016 at 10:56 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.