All-in-one sauces are a boon for those who are nervous of lumps! Just add everything to the pan at once and, as if by magic, you end up with a wonderfully smooth sauce.
Creamy bread sauce studded with cloves dates back to Tudor times and is the perfect accompaniment to roast chicken and game.
Caramel has a reputation for being difficult to make - and ruining pans. But if you follow Delia's instructions you'll end up with a gorgeous liquid toffee. Then just fill the pan with hot water immmediately for easy washing up later!
Custard is one of the highlights of British cooking - which is why the French refer to it as creme Anglaise. Fly the flag with Delia's easy version.
Gravy is de rigueur with any Sunday roast - and with Delia's help it's extremely easy to achieve a rich, flavourful sauce rather than lumpy gooey mass...
Salads are not dressed unless they have a coating of vinaigrette. You can experiment with the wide range of oils and vinegars available these days, but just remember to keep the proportions as Delia states them here.
Find out what questions our members have been asking about sauces and dressings...
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