Courses & dish types

Sauces recipes

The difference between ingredients and a dish.

5 recipes

Basmati rinsed until the water runs clear and cooked by absorption, then rested off the heat with the lid on so the grains separate.

Tinned tomatoes crushed by hand and cooked slowly with garlic until the oil splits back out, which is when the sauce is done.

Stock from a roast carcass, held at a bare simmer for hours so it stays clear, and what the onion and tomato soups both ask for.

Thin red onion slices covered in warm sweet-sharp brine, bright magenta and ready to eat in half an hour.

A mustard-emulsified dressing built on three parts oil to one part acid, a ratio worth memorising so you never need the recipe again.

Often combined with