Homemade Mayonnaise is very easy to make… as long as you don’t make the same mistake I did! Continue reading “Homemade Mayonnaise”
Okay… I am a convert! I was skeptical about bone broth vs regular stock but the extra cooking time does make for an incredible broth! This is ‘found food’ and no work at all when you make it in the slow cooker. I would have discarded that chicken carcass after roasting a chicken but I turned it into an incredibly flavorful broth! Continue reading “Slow Cooker Chicken Bone Broth”
This is a great sauce that can be used over ice cream, puddings, fruit whatever you can think of. It thickens up when it is cold to the point it makes a soft spoonful. The warmer it is the runnier it will get. Continue reading “Caramel Sauce with Sea Salt”
Veal Stock – liquid gold! I wish I had understood the value of a real veal stock much earlier in my cooking career! I am in love with real stock. Continue reading “Veal Stock”
Demi-glace could also be called ‘Black Gold!’ It adds a richness and depth of flavour that takes your dish up to professional levels. Continue reading “Demi-glace”
This Garlic Oil is a basic, workhorse kind of flavour builder. It will keep in the fridge sealed for up to 1 week. Use it in salad dressings or brush on crostinis or pizza bases.
This tart Cherry Port Sauce is so awesome and so easy to make! You can use this on duck breasts, chicken breasts, pork tenderloin, even ice cream! Continue reading “Cherry Port Sauce”