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Cooking guides, articles, countries, wines, cheese, breads and local beers
Practical component guides sit alongside articles, drinks, pairings and country pages, while complete meals remain easy to find.
Apple Sauce
A simple apple sauce cooked until soft, then mashed or blended. Keep it gently sharp so it lifts pork and rich roasts.
Barbecue Pizza Sauce
A smoky sweet-savoury sauce for chicken, pork and meat-heavy pizzas.
Béarnaise Sauce
A classic French derivative of hollandaise flavoured with tarragon and shallot vinegar reduction. It should be buttery bu…
Béchamel Sauce
A French mother sauce made from butter, flour and milk. Cook the roux briefly, then add milk gradually to prevent lumps.
Black Bean Sauce
A Chinese-style sauce built from fermented black beans, garlic, ginger and soy. It should be salty, savoury and aromatic.
Bread Sauce
A traditional British sauce of milk, onion, cloves, bay and breadcrumbs. It should be soft, creamy and gently spiced.
Brown Butter Sage Sauce
A quick Italian-style butter sauce where butter is cooked until nutty and finished with crisp sage. It should smell toast…
Brown Sauce
A British-style brown sauce with fruit, vinegar, dates, tamarind-style depth and warm spice. It should taste sharp, savou…
Burger Sauce
A creamy burger-house sauce built from mayonnaise, ketchup, mustard, pickle and paprika. It should be tangy enough to cut…
Cheese Sauce
A béchamel-based cheese sauce finished with grated cheese off the heat. Mustard helps sharpen the dairy and keeps the sau…
Chinese Curry Sauce
A chip-shop and takeaway-style curry sauce with onion, curry powder, stock and a little sweetness. It should be smooth, m…
Classic Pizza Tomato Sauce
A bright uncooked tomato sauce for Italian-style pizzas.
Cranberry Sauce
A bright fruit sauce made by simmering cranberries with sugar and citrus until the berries burst. Keep some texture for f…
Creamy Mushroom Sauce
A rich mushroom sauce made by browning mushrooms properly before adding cream or stock. The browning stage prevents the s…
Enchilada Sauce
A red chilli sauce for baking enchiladas, built with dried chilli or chilli powder, tomato, stock and spice. It should be…
Espagnole Sauce
A deep brown French mother sauce made with brown stock, tomato, mirepoix and roux. It forms the base for rich meat sauces.
Garlic Butter Sauce
A warm butter sauce with garlic, parsley and lemon. Use gentle heat so the garlic softens without turning bitter.
Gochujang Sauce
A Korean-style chilli sauce loosened with sesame, soy, rice vinegar and sweetness. It should be spicy, sticky and savoury.
Harissa Yoghurt Sauce
A quick North African-inspired yoghurt sauce with harissa and lemon. Swirl rather than fully mix if you want streaks of c…
Hoisin Sauce
A thick Chinese-style sweet savoury sauce with fermented bean depth, garlic, sesame and spice. Use as a glaze, dip or sti…
Honey Mustard Sauce
A simple sweet-sharp sauce made from mustard, honey and acid. Balance matters: it should taste like mustard first, honey…
Katsu Curry Sauce
A Japanese-style curry sauce with onion, carrot, curry powder and stock, blended until smooth. It should be mellow, sweet…
Lemon Butter Sauce
A bright warm butter sauce finished with lemon juice and zest. It should coat fish or vegetables without tasting greasy.
Marie Rose Sauce
A pink seafood sauce of mayonnaise, ketchup, lemon, Worcestershire and a little cayenne. It should be creamy, sweet, shar…
Pizza Bases, Sauces and Toppings
A complete pizza builder covering dough styles, pan bases, shortcut bases, tomato and white sauces, finishing oils and fu…
Sauces
Hot sauces, cold sauces, pan sauces, reductions, gravies, emulsions and condiments.