Sauces
A good sauce can make a meal out of anything. It can transform a cauliflower into cauliflower cheese, or a piece of fish into a mornay dish. Luckily, one sauce often forms the basis for a host of other sauces, so you need only master how to make one and you will have a whole repertoire at your fingertips. Sauces may seem intimidating, but they are usually pretty simple to make. Choose from this selection to widen your range of cookery skills.
Into a sauté pan on a high heat sauté ½ handful of diced shallots in butter until softened. Add 50ml port wine and reduce by half (optional). Turn down the heat to medium and add 150ml double cream (do not allow it to boil as this will split the sauce). Add 100g...Read More >>
Into a sauté pan on a high heat sauté a handful of sliced chestnut mushrooms with a handful of diced shallots in butter until softened. Add ½ glass of red wine and reduce by half. Add a ladle of Demi Glace and bring to the boil. Season to taste.Read More >>
Into a sauté pan on a high heat add a knob of butter, a handful of thinly sliced shallots and a handful of sliced chestnut mushrooms and sauté until softened. Add ¼ glass of white wine and reduce the liquid by half by evaporation. Add ½ ladle of Read More >>
Add ½ teaspoon of cracked black peppercorns into a dry sauté pan on a medium/high heat and toast them for 1 minute as this helps to release the flavour. Into a sauté pan on a high heat sauté a handful of sliced chestnut mushrooms with a handful of diced shallots...Read More >>
terms and conditions
accessibility information
© All contents Oracle Catering Services 2012
Website by Access-by Design
