Although you can easily buy ready-made mayonnaise, everyone should make their own at least once! The
delicious colour, creamy texture and rich flavour are beyond compare. Hollandaise is traditionally served on asparagus, or as the sauce for eggs Benedict. It is also the base for the classic béarnaise sauce (by adding fresh tarragon to the reduction and adding finely chopped tarragon to the finished sauce) which is traditionally served with beef fillet. Once you make your own you won’t look back!

We love curries at our place and as winter arrives they are all the more welcome on our family table.
I've spent time this morning making a fresh stock of curry paste, it's a basic I like to always have on hand, ready to use in a variety of recipes.

Everyone loves this avocado-based dip which originated in Mexico. Salsa is a dance, but it is also a dip or sauce!

A rich, flavoursome stock that makes the foundation for many sauces, broths, soups and braises. Beef stock is often used to produce a sauce known as au jus (French for ‘with it’s own juice’) which consists of juice from the cooked meat, reduced down to intensify its flavour.

Traditional caesar salad dressing usually contains raw egg, which can sometimes cause bacterial issues for some people. This recipe is inspired by one I saw Jamie Oliver do many years back on his television show. His use of sour cream, rather than egg, as a base for the dressing is so simple it’s brilliant!
This lemon thyme salad dressing is a winner, even if I (the creator) do say so myself! It is great with any green leafy salad and counteracts well with salads that incorporate bitter leaves, such as rocket or radicchio.

I had heard of many people having Passata days, where they harvest all their summer tomato crop and make batches of tomato Passata (sauce) to store for the winter months, when tomatoes are no longer in season and too expensive to source. It is an activity most common to the Italian culture. Since my glut was basil, not tomatoes, I decided to gather some friends and with my abundance of basil have a Pesto day.