Udaipur Sauce
A thick anchovy and caper sauce with curry and English mustard.
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Sauce recipes
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Vanilla Sabayon Sauce
A warm vanilla egg-yolk sauce made with milk and cream and strained for dessert service.
Vert-Pré Sauce
A strained pale-green herb butter whisked into a hot milk-and-flour sauce.
Warm Caper Butter Sauce for Fish
A lightly thickened butter and fish-broth sauce finished with whole and chopped capers and a little vinegar.
Warm Caper and Anchovy Sauce
Finely chopped capers and anchovy gently warmed in olive oil, traditionally spooned over a freshly grilled steak.
Warm Pineapple Curaçao Sauce
Canned pineapple liquor simmered with sugar and lemon peel, then finished with Curaçao.
Warm Prosciutto, Caper and Anchovy Sauce
Finely chopped lean prosciutto and aromatics gently cooked in olive oil, finished off the heat with anchovy and lemon.
Warm Truffle and Marsala Sauce
A lightly thickened butter and Marsala sauce with finely chopped aromatics and very thin truffle slices.
Yuca and Plantain Sauce with Lime
Boiled sweet yuca and ripe plantain are mashed by hand into a pale sauce with a generous squeeze of both lime and lemon. Chopped thyme and parsley run through the tangy mixture; the yuca cooking water is discarded.
Yuca and Sweet Pepper Sauce
Hand-mashed boiled sweet yuca thickens a blend of raw sweet pepper, garlic and red wine vinegar. Ground cumin and paprika season the smooth sauce, with a small pinch of the measured paprika kept for the finish.
Yuca and Sweetcorn Sauce with Chipotle
Boiled sweet yuca is mashed by hand and folded into a blend of raw sweetcorn, shallot and chipotle peppers in adobo. The resulting pourable condiment is hot and smoky, with dried oregano and red wine vinegar.