Posts Tagged ‘michel roux’


Thursday, November 17th, 2016 | Food

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, mustard and white wine sauce.


Parsley nage with lemon grass.


Bearnaise sauce.


Juniper sauce.


Curried mussels.


Sea bass and shrimp sauce.


Pineapple salsa

Saturday, November 12th, 2016 | Food


This is a great salsa for Elina as it is onion-free and full of pineapple (surprisingly). It goes superbly with pork, and simple to make: chop up a chilli, lime and coriander and mix it all together.

I also tried Michel Roux’s tropical salsa. It is similar, but uses kiwi fruit and mango as well. This makes it quite watery, especially with the other ingredients, so not quite as good as the pineapple.

Herb oil

Sunday, October 2nd, 2016 | Food


This is one of Michel Roux’s recipes. You heat half a litre of oil (I used sunflower) then dump some herbs into it. I used parsley and tarragon. Leave it to cool and infuse, then strain it and pour it into a steralised bottle.

Whether I can tell the difference between regular oil and herb oil remains to be seen.

Hollandaise sauce

Wednesday, August 3rd, 2016 | Food

One of the things I was particularly impressed with about the food in Iceland was that everywhere did a good hollandaise sauce. It seemed to be the standard sauce that everywhere from fancy restaurants to service stations did. Perhaps they just mass-produce or buy it in in jars, but it all tasted very good.

I recently picked up Michel Roux’s book on sauces and decided to give hollandaise a go. It is difficult to get right. My first attempt was a total disaster as everything separated. On the second attempt, I combined the book with a video tutorial to better results.


I cooked it over a ban of barely-boiling water to keep the temperate as low as possible. It is hard work. You have to whisk for five or ten minutes, then gradually add the clarified butter while you continue to whisk even more. Next time I might do this final whisking using my stand mixer, but that isn’t really an option while you have it over the heat.

I ended up with a super-thick sauce that could easily have been mistaken for a custard. Next time I might add a little more water.


The result is something special though. We didn’t even have a dinner to eat it with: we just spread it on bread and ate it, and it was delicious.