Get the sauce right and the whole dish will follow suit: avoid lumpy, floury sauces with Delia's selection of the very best, from classics to more recent finds.
The marriage of asparagus and hollandaise was quite definitely made in heaven, and it seems sad to me that 'health' issues should bring about a divorce. Therefore I have set out to lighten the sauce somewhat by the addition of stiffly beaten egg whit
With a name like this, it's hardly surprising that Canary puddings are such a hit in the restaurant at Norwich City FC. Whether you're a Norwich supporter or not, this dessert will score every time!
Okay, so you don't get the buttery flavour, but you do get a lovely, creamy-smooth, milky white sauce which is most helpful for those needing to cut the fat content of their diet.
These are excellent to serve at a buffet, as they are so much easier to deal with than the unwieldy large jacket potatoes. The topping can vary, and for those with rather less time to spare for preparation I would recommend a soft cheese mixed with g
Serve this lovely, light sauce with mince pies or Little Mincemeat Souffle Puddings for a true taste of France...or Italy, where it's known as zabaglione. Either way, it will soon become a firm favourite.
Every year I grow enough basil leaves to see me through the summer and, most importantly, to make at least one home-made pesto sauce. A lot of precious leaves are needed to make up 2 oz (50 g), but it really is worth it...
An all-in-one version of a traditional sauce, this is best made not too far ahead. A good rule of thumb is to make it when you put the Christmas pudding on to steam on Christmas Day.
If you don't want to make parsley sauce these are good served with some pickled dill cucumbers and sharp mustard, or else with the Spiced Apricot and Orange Chutney or Christmas Chutney.
One of Delia's favourite fish recipes, this was introduced to her by Simon Hopkinson, who cooked it for her one day at Bibendum.
A superb recipe for entertaining, this brings out the full flavour of pheasant, one of Britain's most underrated ingredients to be enjoyed in autumn and winter, during the game season.
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