Sauces, relishes & dressings

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  Great sauces for beef

  The French, of course, are masters of sauces

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  Hollandaise

  Bearnaise, Maltaise, Mousseline, Choron – the mother sauce

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  How to make mayonnaise

  So simple, so easy but looks impressive

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  How to make parsley sauce

  The perfect sauce for dinner party vegetables

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  How to use béchamel sauce

  This sauce is the base of so many dishes – do it right

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  Make flavoured butter ahead

  These butters are so versatile and so good

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  Making a great gravy

  A light gravy with natural juices from the joint and herbs

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  Marinades for meat

  Herbs, oils, spices – it's your choice

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  The secret to a roux sauce

  The starting point for many dishes is a well-made roux sauce

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  Tomato sauce in many dishes

  So versatile and so simple – the base of so many dishes

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  White sauce for a fish pie

  This is so simple and it works every time

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