Aioli

Aioli is a flavour packed classic Provençal sauce made from garlic, olive oil, and egg and I use it as a dip with Devilled Whitebait. A portion of freshly fried thick cut chips, English not American are really great piping hot, dusted with sea salt and served with a large pot of pungent aioli. Aioli is traditionally served with seafood, hearty fish soup and at the centre of the classic Le Grand Aioli, a show-stopping dish of fish, normally salt cod, boiled eggs, chickpeas, and vegetables.

Hollandaise Sauce

Hollandaise sauce is an emulsion of egg yolk, melted butter and a dash of acidity

Court-bouillon

Court-bouillon is a light stock or broth used for poaching fish, shellfish, poultry, and sweetbreads. Court-bouillon is not the same as a rich, full-bodied stock and is generally not part of the finished dish. Court-bouillon often contains an acid such a wine, vinegar or lemon juice.

Mushroom Velouté

In this tasty recipe for mushroom soup, the mushroom flavour is boosted with the addition of the dried mushrooms and finished not with the classic cream but with a more modern lighter, slightly tangy crème fraîche.

Demi-glace

The Demi-glace of classic French cuisine was made from one-part espangole and one-part roasted veal or beef stock which was then carefully reduced in volume by half.

Velouté

The word velouté comes from a French term for velvet, this is the desired texture of the finished velouté sauce, smooth and rich.