Keep a bowl of this addictive dip in the fridge and you’ll always have something to snack on. Serve with toasted baguette or strips of warm pita bread.
Browsing: SAUCES, OILS, DRESSINGS + DIPS
Remoulade is traditionally used to dress raw celeriac to make the classic Celeriac Remoulade but it can also be used as a dressing for ripe avocado, shredded carrots, finely sliced fennel or any light fresh raw salad.
How to stop a sauce from going lumpy, how to keep a sauce warm and how to stop a skin forming on top of a sauce.
Did you know that you can substitute flour with cornflour in sauces to give you a lighter sauce?
Flavoured butters – also called compound butters – are used to bring flavour to dishes at the last minute. Cut off a slice of flavoured butter when you need it and melt it over a steak, lamb or pork chop, roast lobster or any whole or fillet of fish or roast vegetables.
Making savoury salt is a good way of using up fresh herbs and having them live in your kitchen for weeks instead of letting them fade. All you do is grind herbs with sea salt and use it instead of regular salt on meat, roast chicken or roast vegetables before and during cooking.
Don’t throw away the fond when browning butter – it will add more flavour to a sauce.