Tag Archives: Sauce

BBQ Season is back


BBQ season is upon us, or certainly was the other weekend and I’m hoping for more hot weather to come.  Spring is in the air and the garden is starting to grow faster than I can trim it back.  It’s … Continue reading

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Parsley Sauce


Parsley sauce always reminds me of Fridays night and Sunday afternoons.  Friday’s for the fish dinners we used to have, and Sundays because salmon was often a welcome alternative to Sunday Roast. Parsley sauce is one of the variations of … Continue reading

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White/Béchamel Sauce


This is article is about Béchamel sauce, its classical French cookery at it’s most basic.  If you don’t know how to make this then you can’t make all of the other lovely sauces that use this sauce as it’s base. … Continue reading

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Poached fish


This isn’t about going out in the dark of night and illegally catching fish without a permit, this is about the gentle art of simmering a portion of fish in a liquid to cook the fish. I prefer to do this … Continue reading

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Roux


A Roux is the classical basis for any and all sauces.  Getting this right can make or break a sauce just as easily as any other stage in its cooking. You need an equal weight of plain flour and butter. … Continue reading

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