• French,  James Martin,  Jeff,  Sauce

    Hollandaise sauce

    . Ingredients Hollandaise: 3 large egg yolks 300g clarified butter Gastric: 4  tbs white wine vinegar 6 white peppercorns 1 shallot peeled and diced To serve: 1 blood orange 1 tsp chopped tarragon Method To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a sieve into a bowl. I use a Bayne marine to melt the butter when melted. turn off heat and drizzle in the egg yolks whisking constantly. Add slow and mix well, we want the heat of the butter to cook the eggs but also keep it a smooth sauce. To make the sauce, blitz the…

  • James Martin,  Sauce


    Ingredients 3 egg yolks 1 tablespoon Dijon mustard 1 teaspoon white wine vinegar 200ml vegetable oil Salt and pepper 1 lemon, juice and zest Method To make the mayo whisk together the egg yolks, mustard and vinegar. Slowly drizzle in the oil, whisking continuously, until thick. Add the lemon juice and zest then whisk again.

  • Desert,  English / British,  Nan,  Sauce,  Snack,  Starter


    Ingredients 1 pint cream / milk 6 large egg yolks 1 dsp cornflour 1 oz golden sugar 1 dsp Vanilla or a pod split Method Heat cream / milk Whisk Egg yolks sugar and cornflour, if using vanilla extract mix here. If using a pod add to the milk to infuse. Gradually pour hot milk into bowl with eggs etc stirring in as it pours.. Take your time or you get scrambled eggs When its mixed return to heat. It can be done directly in a pan but it tends to burn or stick. I prefer a bai marie . Slowly stir constantly. Until its done. Normally, nothing appears to…

  • English / British,  Sauce

    Shrewsbury Sauce

    For the Shrewsbury sauce: 2 level tablespoons plain flour 1 heaped teaspoon mustard powder 1 pint (570 ml) Beaujolais or other light red wine 5 rounded tablespoons good-quality redcurrant jelly, such as Tiptree 3 tablespoons Worcestershire sauce juice 1 lemon salt and freshly milled black pepper

  • ALL CATEGORIES,  English / British,  Sauce

    Pepper Corn Sauce

    Ingredients Classic Peppercorn Steak Sauce 1 tablespoon (15 ml) olive oil or steak drippings 1/3 cup (35 g) minced shallot 1 clove garlic minced 1/4 cup (60 ml) cognac or brandy 2 cups (475 ml) beef broth or stock 1 tablespoon (8 g) black peppercorns, coarsely crushed 1/3 cup (80 ml) heavy cream 4 teaspoons (10 g) cornstarch 2 to 3 teaspoons (10 to 15 g) Dijon mustard Makes enough for 4 servings Peppercorn Sauce Without Cream 2 1/2 tablespoons (35 g) butter 4 1/2 tablespoons (35 g) flour 3/4 cup plus 4 teaspoons (200 ml) milk 1/3 cup plus 4 teaspoons (100 ml) chicken or vegetable stock 1 tablespoon…

  • ALL CATEGORIES,  Desert,  English / British,  Jeff,  Nan,  Sauce,  Snack

    Mince Meat

    Ingredients Method 1. Combine everything except the Rum 2. Cover the bowl and leave over night. 3. Pre heat oven to 110C 4. Use a covered dish or tray covered with foil. 5. Cook for 3 hours 6. Remove the bowl and allow to cool slowly. It may appear fatty thats fine. 7. Stir occasionally until cool. It should all come together and not look tiny shreds. 8. When cool stir in Rum  

  • ALL CATEGORIES,  English / British,  Hairy Bikers,  Main,  Sauce,  Vegaterian

    Somerset Sauce – Pork or Chickhen

    Jeff Version I’ve used Pork, Chicken and Turkey. The only difference to the method is the cooking time. 1) Cut for pork you need slices about 1″ thick or use thick chops. 2) dry the slices with a tissue etc. 3) put some flour on a plate and lightly cover the slices. 4) heat some oil in a pan we use a metal casserole dish 5) Fry the slices just to give colour. Set slices aside keeping the oil and juice in the pan. 6) Use the same pan and juice  to construct the sauce as below. We omit the mushrooms. 7) Once the sauce is together, add the slices,…

  • English / British,  Jeff,  Sauce

    Lemon Sauce

    Ingredients ½ cup lemon juice 2 chicken stock cubes, crumbled 2 tablespoons cornflour 2 tablespoons honey 2½ tablespoons brown sugar 1 teaspoon grated green ginger 1¾ cups water Method Combine all ingredients in a saucepan. Stir over low heat until sauce boils and thickens.

  • Sauce

    Hollandaise Sauce

    Ingredients 3 tbsp white wine vinegar 6 peppercorns 1 dried bay leaf 2 eggs, yolks only 125g/4oz butter lemon juice, salt and pepper to taste Method 1. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. 2. Put the egg yolks in a food processor with the vinegar reduction. 3. Gently melt the butter so that the butter solids fall to the bottom of the saucepan. 4. Turn the food processor on and slowly pour the butter on to the egg yolks…

  • ALL CATEGORIES,  English / British,  James Martin,  Sauce,  Vegaterian

    Tomato Ketchup / Tomato Sauce

    250ml/8fl oz cider vinegar 1 bay leaf ½ tsp ground coriander ½ tsp ground cinnamon 8 tbsp Demerara sugar 1.5kg/3lb ripe tomatoes, quartered, seeds removed 1 tsp salt 1 tbsp English mustard powder 1 garlic clove, crushed Tabasco sauce 2 tbsp tomato purée ½ tsp cornflour, if necessary Method 1. For the tomato ketchup, place the vinegar, bay leaf, coriander, cinnamon and sugar into a heavy-based saucepan and bring to a gentle simmer. 2. Add all of the remaining tomato sauce ingredients, except the cornflower, and bring to the boil, stirring occasionally to prevent any sticking or burning. 3. Once boiling, reduce the temperature and simmer, stirring frequently, for 30…