Hot Rum Sauce for Puddings
A warm rum, lemon and cinnamon sauce lightly thickened with arrowroot.
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Sauce recipes
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Kirsch Sauce
Cold Kirsch-flavoured whipped-cream sauce.
Lentil and Courgette Sauce with Mint
Brown lentils cooked from dry form the body of this dairy-free sauce. Raw grated courgette, mint and shallot are blended in after cooling, with ground cumin and a little red wine vinegar.
Lentil and Courgette Sauce with Mustard
Brown lentils are simmered until soft, then briefly roasted before blending with raw courgette and tomato. Crème fraîche, yogurt and Dijon mustard turn the cooled lentils into a rich, spoonable sauce.
Lentil and Courgette Sauce with Sesame
Cooked brown lentils are puréed with raw courgette and tomato into a substantial sauce. Sesame oil and fresh dill provide the finish, alongside lemon juice, red wine vinegar and olive oil.
Lentil and Spinach Sauce with Ginger
Soft brown lentils are blended with fresh spinach leaves and grated ginger. Garam masala seasons the green sauce, while lemon juice and red wine vinegar give it a pronounced tartness.
Lobster Sauce
Cooked lobster meat in dairy roux enriched with sieved lobster-shell butter.
Mayonnaise-Moreno Sauce
A cold mayonnaise sauce blended with sieved sweet red pepper purée.
Maître d'Hôtel Butter
A chilled butter mixed with parsley, chervil, lemon, salt and white pepper for finishing meat or vegetables.
Maître d’Hôtel Butter Sauce
Gently warmed butter with finely chopped parsley, lemon, salt and pepper, served with grilled steak or fried cutlets.
Mint Sauce
Finely minced mint suspended in sweetened vinegar-water sauce.
Mornay Sauce
A warm Parmesan milk sauce finished with egg yolk.
Mushroom and Cannellini Sauce
Cannellini beans are soaked and fully cooked from dry, then cooled and blended with raw button mushrooms. Rosemary, dried oregano and a little garlic season the thick bean sauce, with red wine vinegar cutting through it.
Mushroom and Carrot Sauce with Ginger
Finely grated raw carrot is blended with fresh button mushrooms into an orange sauce. Spring onion, fresh ginger and a generous squeeze of lemon give the uncooked mixture a sharp, aromatic finish.
Mushroom and Fennel Sauce with Garlic
Sautéed button mushrooms are blended with finely sliced raw fennel, garlic and basil. Fresh lemon juice and red wine vinegar brighten the mushroom base, while water loosens it into a pourable sauce.
Mushroom and Potato Sauce with Horseradish
Freshly grated horseradish dominates this pungent mushroom condiment, with cider and red wine vinegar sharpening it. Roasted mushrooms are blended first, boiled potato is folded in by hand, and water loosens the sauce to the desired pouring consistency.
Mushroom, Pine Nut and Anchovy Pasta Sauce
Strained tomato sauce enriched with butter-toasted pine nuts, thin mushroom slices and anchovies, with spaghetti serving instructions.
Okra and Tomato Coconut Sauce
Tender raw okra helps bind coconut milk, tomato and water into a loose sauce. Turmeric gives a golden tint, and a generous amount of raw shallot provides a sharp contrast to the coconut.
Olive Oil Mayonnaise
A thick hand-whisked mayonnaise made with pasteurized egg yolks, olive oil and lemon juice.
Onion Sauce
White onions slowly cooked in a milk sauce with cayenne and nutmeg.
Oyster Sauce
Thirty Bluepoint oysters in a lightly thickened oyster-liquor and milk sauce.
Paprika Cream Sauce
A butter and flour cream sauce seasoned with paprika and nutmeg.
Parsley Sauce
A warm parsley-infused milk sauce finished with cream, egg yolk and butter.
Peppery Caper and Anchovy Sauce
A finely chopped uncooked caper, anchovy and parsley sauce with generous black pepper and olive oil.