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...
Although Delia's now perfected an easy foaming version of this classic sauce, it's still well worth making for high days and holidays... just don't let it split and use it as soon as possible after making it.
Yes, it's true that you can buy very good mayonnaise but make your own and you're in for a real treat. Patience is the key...
This lovely tartare sauce knocks the spots off anything you can buy - and is wonderful with fish and seafood. Give it a try!
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.
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