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Category: Basics

  • Classic Hollandaise Sauce with Lemon & Butter

    Classic Hollandaise Sauce with Lemon & Butter

    Classic Hollandaise Sauce with Lemon & Butter

    Applause for the Chef TeamApplause for the Chef Team
    Classic hollandaise sauce is a warm emulsion of egg yolks, butter and lemon. Gentle heat thickens the yolks while slow whisking holds the butter in suspension for eggs, asparagus, fish and brunch dishes.
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    Servings
    Servings 4 portions

    Ingredients
     

    • 3 egg yolks
    • 1 tbsp lemon juice
    • 1 tbsp water
    • 150 g unsalted butter melted and warm
    • ¼ tsp fine sea salt
    • 1 pinch cayenne pepper optional
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    Instructions

    • Whisk the egg yolks, lemon juice and water in a heatproof bowl until combined.
      3 egg yolks, 1 tbsp lemon juice, 1 tbsp water
    • Set the bowl over barely simmering water and whisk for 2–3 minutes until the yolks thicken slightly.
      3 egg yolks
    • Remove from the heat and slowly whisk in the warm melted butter, starting with a few drops at a time.
      150 g unsalted butter
    • Continue whisking until the sauce is thick, glossy and spoonable.
      150 g unsalted butter
    • Season with salt and cayenne, then adjust with a little warm water if the sauce is too thick.
      ¼ tsp fine sea salt, 1 pinch cayenne pepper
    Start Cooking

    Chef's notes

    • Keep the water below a simmer; too much heat can scramble the yolks.
    • Add the butter slowly at first to build a stable emulsion.
    • If the sauce splits, whisk 1 tbsp warm water in a clean bowl and slowly add the split sauce.
    • Hold warm for up to 30 minutes, not hot.
    • Do not boil hollandaise after making it.
    Drink pairing
    Hollandaise is rich and buttery, so crisp, citrus-led drinks keep eggs, fish and asparagus fresh.

    Alcoholic

    • Champagne or Crémant
    • Sancerre
    • Dry cider

    Non alcoholic

    • Sparkling lemon water
    • Cold green tea with citrus
    • Cucumber and mint water
    Nutrition per serving
    Calories: 305kcal (15%) | Carbohydrates: 1g | Protein: 2g (4%) | Fat: 33g (51%) | Saturated Fat: 20g (125%) | Sodium: 180mg (8%) | Fiber: 0g | Sugar: 0g

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  • Homemade Mayonnaise with Dijon & Lemon

    Homemade Mayonnaise with Dijon & Lemon

    Homemade Mayonnaise with Dijon & Lemon

    Applause for the Chef TeamApplause for the Chef Team
    Homemade mayonnaise is a thick emulsion of egg yolk, mustard, lemon and oil. Starting slowly with the oil creates a stable sauce for aioli, dressings, sandwiches and salads.
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    Servings
    Servings 10 tbsp

    Ingredients
     

    • 1 egg yolk
    • 1 tsp Dijon mustard
    • 1 tbsp lemon juice or white wine vinegar
    • 200 ml neutral oil
    • ¼ tsp fine sea salt
    • 1 tsp cold water optional
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    Instructions

    • Whisk the egg yolk, Dijon mustard, lemon juice or vinegar and salt in a bowl.
      1 egg yolk, 1 tsp Dijon mustard, 1 tbsp lemon juice or white wine vinegar, ¼ tsp fine sea salt
    • Add the oil a few drops at a time, whisking constantly until the mixture starts to thicken.
      200 ml neutral oil
    • Continue adding the oil in a thin steady stream, whisking until the mayonnaise is thick and glossy.
    • Whisk in cold water if needed to loosen the texture.
      1 tsp cold water
    • Taste and adjust with a little more lemon juice or salt before storing chilled.
      1 tbsp lemon juice or white wine vinegar, ¼ tsp fine sea salt
    Start Cooking

    Chef's notes

    • Use a neutral oil for a classic flavour, or replace up to one quarter with olive oil.
    • All ingredients should be at room temperature for easier emulsifying.
    • If it splits, start with a fresh yolk and slowly whisk in the broken mixture.
    • Keep chilled and use within 2 days if made with raw egg.
    • Use pasteurised egg yolk if serving to vulnerable guests.
    Drink pairing
    Mayonnaise is rich and creamy, so light, acidic drinks balance dishes made with it.

    Alcoholic

    • Albariño
    • Dry rosé
    • Crisp lager

    Non alcoholic

    • Sparkling water with lemon
    • Dry ginger soda
    • Iced green tea
    Nutrition per serving
    Calories: 169kcal (8%) | Carbohydrates: 0.2g | Protein: 0.3g (1%) | Fat: 19g (29%) | Saturated Fat: 2g (13%) | Cholesterol: 19mg (6%) | Sodium: 65mg (3%) | Potassium: 4mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 26IU (1%) | Vitamin B12: 0.03µg (1%) | Vitamin C: 1mg (1%) | Vitamin D: 0.1µg (1%) | Vitamin E: 8mg (53%) | Vitamin K: 1µg (1%) | Folate: 3µg (1%)

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  • Salted Caramel Sauce with Butter & Cream

    Salted Caramel Sauce with Butter & Cream

    Salted Caramel Sauce with Butter & Cream

    Applause for the Chef TeamApplause for the Chef Team
    Salted caramel sauce is a glossy dessert sauce made from cooked sugar, butter and cream. Taking the caramel to a deep amber colour gives a rounded flavour for ice cream, pancakes, cakes and fruit.
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    Servings
    Servings 10 tbsp

    Ingredients
     

    • 200 g caster sugar
    • 60 ml water
    • 90 g unsalted butter cubed
    • 120 ml double cream warm
    • ½ tsp fine sea salt
    • 1 tsp vanilla extract optional
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    Instructions

    • Put the caster sugar and water in a heavy saucepan and heat gently until the sugar dissolves.
      200 g caster sugar, 60 ml water
    • Increase the heat and boil without stirring until the syrup turns deep amber.
    • Remove from the heat and carefully whisk in the butter until melted.
      90 g unsalted butter
    • Slowly whisk in the warm cream; the mixture will bubble strongly.
      120 ml double cream
    • Stir in the salt and vanilla, then cool until spoonable before serving or storing.
      ½ tsp fine sea salt, 1 tsp vanilla extract
    Start Cooking

    Chef's notes

    • Use a heavy pan so the sugar heats evenly.
    • Do not stir once the syrup is boiling; swirl the pan gently if needed.
    • Warm cream reduces spluttering when added to the caramel.
    • The sauce thickens as it cools; reheat gently to loosen.
    • Store chilled for up to 2 weeks.
    Drink pairing
    Caramel sauce is sweet, buttery and slightly salty, so drinks with bitterness, roasted notes or freshness work well.

    Alcoholic

    • Sauternes
    • Pedro Ximénez sherry
    • Milk stout

    Non alcoholic

    • Espresso over ice
    • Sparkling apple water
    • Black tea with lemon
    Nutrition per serving
    Calories: 107kcal (5%) | Carbohydrates: 0.4g | Protein: 0.4g (1%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Cholesterol: 33mg (11%) | Sodium: 123mg (5%) | Potassium: 14mg | Sugar: 0.4g | Vitamin A: 402IU (8%) | Vitamin B12: 0.03µg (1%) | Vitamin C: 0.1mg | Vitamin D: 0.3µg (2%) | Vitamin E: 0.3mg (2%) | Vitamin K: 1µg (1%) | Folate: 1µg

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  • Creamy Mushroom Sauce with White Wine & Dijon

    Creamy Mushroom Sauce with White Wine & Dijon

    Creamy Mushroom Sauce with White Wine & Dijon

    Applause for the Chef TeamApplause for the Chef Team
    Creamy mushroom sauce is a savoury pan sauce for chicken, pork, pasta and steak. Browning the mushrooms first builds depth, while cream, white wine and Dijon make the sauce smooth and balanced.
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    Servings
    Servings 4 portions

    Ingredients
     

    • 1 tbsp olive oil
    • 25 g unsalted butter
    • 300 g mushrooms sliced
    • 1 shallot finely chopped
    • 1 garlic clove finely chopped
    • 75 ml dry white wine or stock
    • 200 ml single cream
    • 1 tsp Dijon mustard
    • ½ tsp fine sea salt
    • ¼ tsp black pepper
    • 1 tbsp chopped parsley optional
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    Instructions

    • Heat the olive oil and butter in a wide pan over medium-high heat.
      1 tbsp olive oil, 25 g unsalted butter
    • Add the mushrooms and cook for 6–8 minutes until browned and their moisture has evaporated.
      300 g mushrooms
    • Add the shallot and garlic, then cook for 2 minutes until softened.
      1 shallot, 1 garlic clove
    • Pour in the wine or stock and scrape the pan, simmering until reduced by half.
      75 ml dry white wine or stock
    • Stir in the cream and Dijon mustard, then simmer for 3–4 minutes until lightly thickened.
      200 ml single cream, 1 tsp Dijon mustard
    • Season with salt and black pepper, then finish with parsley if using.
      ½ tsp fine sea salt, ¼ tsp black pepper, 1 tbsp chopped parsley
    Start Cooking

    Chef's notes

    • Use a wide pan so the mushrooms brown rather than steam.
    • Do not salt the mushrooms too early; it draws out moisture before browning.
    • Replace wine with stock for an alcohol-free version.
    • Thin with a splash of stock or pasta water if serving with pasta.
    • Best served fresh, but it can be chilled for 2 days and reheated gently.
    Drink pairing
    Mushroom cream sauce has earthy richness, so pair it with drinks that have freshness or gentle savoury notes.

    Alcoholic

    • Pinot Noir
    • White Burgundy
    • Amber ale

    Non alcoholic

    • Sparkling water with lemon
    • Cold barley tea
    • Apple and thyme spritz
    Nutrition per serving
    Calories: 263kcal (13%) | Carbohydrates: 6g (2%) | Protein: 4g (8%) | Fat: 25g (38%) | Saturated Fat: 14g (88%) | Cholesterol: 70mg (23%) | Sodium: 333mg (14%) | Potassium: 336mg (10%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 755IU (15%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 4mg (5%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 21µg (20%) | Folate: 19µg (5%)

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  • Quick Pan Sauce with Stock & Cold Butter

    Quick Pan Sauce with Stock & Cold Butter

    Quick Pan Sauce with Stock & Cold Butter

    Applause for the Chef TeamApplause for the Chef Team
    Quick pan sauce turns the browned bits left after searing meat, chicken or fish into a glossy sauce. Wine or stock lifts the flavour from the pan, while cold butter gives the sauce body and shine.
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    Servings
    Servings 2 portions

    Ingredients
     

    • 1 tbsp pan drippings
    • 1 small shallot finely chopped
    • 75 ml dry white wine or stock
    • 125 ml chicken or beef stock
    • 1 tsp Dijon mustard optional
    • 20 g cold unsalted butter
    • 1 tsp lemon juice optional
    • ¼ tsp fine sea salt
    • ¼ tsp black pepper
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    Instructions

    • After cooking meat, pour off excess fat, leaving about 1 tbsp pan drippings and the browned bits in the pan.
      1 tbsp pan drippings
    • Add the shallot and cook for 1–2 minutes over medium heat until softened.
      1 small shallot
    • Pour in the wine or stock and scrape the base of the pan to release the browned bits.
      75 ml dry white wine or stock
    • Add the stock and simmer for 3–5 minutes until reduced by about half.
      125 ml chicken or beef stock
    • Whisk in the Dijon mustard if using, then remove from the heat and swirl in the cold butter.
      1 tsp Dijon mustard, 20 g cold unsalted butter
    • Season with lemon juice, salt and black pepper to balance the sauce.
      1 tsp lemon juice, ¼ tsp fine sea salt, ¼ tsp black pepper
    Start Cooking

    Chef's notes

    • Use the same pan used for searing so the sauce captures the browned flavour.
    • If the pan is very dark or bitter, wipe away burnt patches before deglazing.
    • Cold butter emulsifies better than softened butter.
    • Use chicken stock for poultry, beef stock for steak or pork, and vegetable stock for lighter dishes.
    • Serve immediately because pan sauces are best fresh.
    Drink pairing
    A pan sauce is savoury and concentrated, so pair it with drinks that match the main dish and cut through the butter.

    Alcoholic

    • Pinot Noir
    • Dry Riesling
    • Pale ale

    Non alcoholic

    • Sparkling apple water
    • Lemon and thyme soda
    • Cold brewed black tea
    Nutrition per serving
    Calories: 53kcal (3%) | Carbohydrates: 4g (1%) | Protein: 2g (4%) | Fat: 0.5g (1%) | Saturated Fat: 0.1g (1%) | Sodium: 345mg (15%) | Potassium: 132mg (4%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 4IU | Vitamin B12: 0.1µg (2%) | Vitamin C: 2mg (2%) | Vitamin E: 0.03mg | Vitamin K: 1µg (1%) | Folate: 5µg (1%)

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  • Simple Tomato Sauce with Garlic & Basil

    Simple Tomato Sauce with Garlic & Basil

    Simple Tomato Sauce with Garlic & Basil

    Applause for the Chef TeamApplause for the Chef Team
    Simple tomato sauce is a reliable base for pasta, pizza, meatballs and bakes. Olive oil, onion, garlic, tomatoes and oregano cook down into a balanced sauce with enough body to coat pasta or spread on dough.
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    Servings
    Servings 4 portions

    Ingredients
     

    • 2 tbsp olive oil
    • 1 small onion finely chopped
    • 2 garlic cloves finely chopped
    • 800 g tinned chopped tomatoes
    • 1 tsp fine sea salt
    • ½ tsp sugar optional
    • 1 tbsp tomato purée
    • 1 tsp dried oregano
    • 8 fresh basil leaves optional
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    Instructions

    • Heat the olive oil in a saucepan over medium heat and cook the onion for 6–8 minutes until soft and translucent.
      2 tbsp olive oil, 1 small onion
    • Add the garlic and tomato purée, then cook for 1 minute until fragrant.
      2 garlic cloves, 1 tbsp tomato purée
    • Stir in the chopped tomatoes, salt, sugar and oregano.
      800 g tinned chopped tomatoes, 1 tsp fine sea salt, ½ tsp sugar, 1 tsp dried oregano
    • Simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and the raw tomato edge softens.
    • Tear in the basil if using, then blend for a smooth sauce or leave slightly chunky.
      8 fresh basil leaves
    Start Cooking

    Chef's notes

    • Use good-quality tinned tomatoes because they carry the sauce.
    • Simmer uncovered for a thicker pizza sauce.
    • Blend for a smooth sauce or leave rustic for pasta and meatballs.
    • Add chilli flakes if you want gentle heat.
    • Keeps chilled for 3 days or frozen for up to 3 months.
    Drink pairing
    Tomato sauce is bright and savoury, so drinks with acidity, herbal notes or light fruit work best.

    Alcoholic

    • Chianti
    • Barbera
    • Italian pilsner

    Non alcoholic

    • Sparkling water with basil and lemon
    • Tomato and celery cooler
    • Unsweetened iced tea
    Nutrition per serving
    Calories: 68kcal (3%) | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g (11%) | Saturated Fat: 1g (6%) | Sodium: 590mg (26%) | Potassium: 15mg | Fiber: 0.3g (1%) | Sugar: 1g (1%) | Vitamin A: 51IU (1%) | Vitamin C: 1mg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 11µg (10%) | Folate: 2µg (1%)

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  • Aromatic Curry Powder Blend for Quick Curries

    Aromatic Curry Powder Blend for Quick Curries

    Aromatic Curry Powder Blend for Quick Curries

    Applause for the Chef TeamApplause for the Chef Team
    Curry powder blend is a practical spice mix for quick curries, soups and marinades. Coriander, cumin, turmeric, ginger and mild chilli create warmth, colour and gentle depth.
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    Servings
    Servings 20 tsp

    Ingredients
     

    • 2 tbsp ground coriander
    • 1 tbsp ground cumin
    • 1 tbsp ground turmeric
    • 2 tsp ground ginger
    • 2 tsp mild chilli powder
    • 1 tsp yellow mustard powder
    • 1 tsp ground cinnamon
    • ½ tsp ground cardamom
    • ½ tsp black pepper
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    Instructions

    • Combine the coriander, cumin, turmeric, ginger, chilli powder, mustard powder, cinnamon, cardamom and black pepper in a bowl.
      2 tbsp ground coriander, 1 tbsp ground cumin, 1 tbsp ground turmeric, 2 tsp ground ginger, 2 tsp mild chilli powder, 1 tsp yellow mustard powder, 1 tsp ground cinnamon, ½ tsp ground cardamom, ½ tsp black pepper
    • Whisk or stir until the turmeric is evenly distributed and the blend is one consistent colour.
    • Store in a clean airtight jar away from heat and bright light.
    • Bloom 1–2 tbsp in oil before adding liquids for curries, soups, marinades or lentil dishes.
    Start Cooking

    Chef's notes

    • Bloom the curry powder in oil for 30–60 seconds before adding liquid.
    • Use mild chilli powder if you want flavour without strong heat.
    • Turmeric stains easily, so use a dry spoon and wipe spills quickly.
    • Best used within 4–6 months for a fresh, rounded aroma.
    Nutrition per serving
    Calories: 6kcal | Carbohydrates: 1g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Sodium: 2mg | Fiber: 1g (4%) | Sugar: 0g

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  • Smoky Cajun Seasoning for Chicken, Fish & Potatoes

    Smoky Cajun Seasoning for Chicken, Fish & Potatoes

    Smoky Cajun Seasoning for Chicken, Fish & Potatoes

    Applause for the Chef TeamApplause for the Chef Team
    Cajun seasoning is a smoky, peppery spice mix for chicken, fish, potatoes and vegetables. Paprika, garlic, onion, thyme, oregano and cayenne build a bold savoury flavour with adjustable heat.
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    Servings
    Servings 22 tsp

    Ingredients
     

    • 2 tbsp smoked paprika
    • 1 tbsp sweet paprika
    • 1 tbsp garlic powder
    • 1 tbsp onion powder
    • 2 tsp dried oregano
    • 2 tsp dried thyme
    • 1 tsp black pepper
    • 1 tsp white pepper
    • 1 tsp fine sea salt
    • ½ tsp cayenne pepper
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    Instructions

    • Mix the smoked paprika, sweet paprika, garlic powder, onion powder, oregano, thyme, black pepper, white pepper, salt and cayenne in a bowl.
      2 tbsp smoked paprika, 1 tbsp sweet paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp dried oregano, 2 tsp dried thyme, 1 tsp black pepper, 1 tsp white pepper, 1 tsp fine sea salt, ½ tsp cayenne pepper
    • Stir until the colour is even and no pale clumps remain.
    • Transfer to an airtight jar and store in a cool, dry place.
    • Use 1–2 tsp per portion for chicken, fish, potatoes, prawns or roasted vegetables.
    Start Cooking

    Chef's notes

    • Reduce cayenne by half for a gentler family-friendly mix.
    • Use smoked paprika for depth rather than extra heat.
    • Pat ingredients dry before seasoning so the blend sticks and browns well.
    • Store airtight and avoid shaking directly over steam.
    Nutrition per serving
    Calories: 5kcal | Carbohydrates: 1g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Sodium: 95mg (4%) | Fiber: 0g | Sugar: 0g

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  • Bright Za’atar Spice Mix for Vegetables & Dips

    Bright Za’atar Spice Mix for Vegetables & Dips

    Bright Za’atar Spice Mix for Vegetables & Dips

    Applause for the Chef TeamApplause for the Chef Team
    Za’atar is a bright, savoury spice mix for vegetables, chicken, dips and flatbreads. Thyme, oregano, sumac and toasted sesame seeds give it a nutty, tangy flavour.
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    Servings
    Servings 14 tsp

    Ingredients
     

    • 2 tbsp dried thyme
    • 1 tbsp dried oregano
    • 1 tbsp sumac
    • 2 tbsp sesame seeds toasted and cooled
    • ½ tsp fine sea salt
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    Instructions

    • Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, shaking often, then cool completely.
      2 tbsp sesame seeds
    • Combine the thyme, oregano, sumac, toasted sesame seeds and salt in a bowl.
      2 tbsp dried thyme, 1 tbsp dried oregano, 1 tbsp sumac, 2 tbsp sesame seeds, ½ tsp fine sea salt
    • Rub the dried herbs lightly between your fingers if they are coarse, keeping some texture.
      2 tbsp dried thyme, 1 tbsp dried oregano
    • Store in an airtight jar and use over vegetables, chicken, flatbreads, eggs, yoghurt dips or salads.
      2 tbsp dried thyme, 1 tbsp dried oregano, 1 tbsp sumac, 2 tbsp sesame seeds, ½ tsp fine sea salt
    Start Cooking

    Chef's notes

    • Cool the sesame seeds fully before mixing so the herbs stay dry.
    • Use proper sumac for its tart, lemony flavour; do not replace it with citrus zest in the jar.
    • Mix with olive oil for a quick dip or brush over flatbread before baking.
    • Store airtight and use within 3–4 months because sesame seeds can lose freshness.
    Nutrition per serving
    Calories: 8kcal | Carbohydrates: 1g | Protein: 0g | Fat: 1g (2%) | Saturated Fat: 0g | Sodium: 65mg (3%) | Fiber: 0g | Sugar: 0g

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  • Classic Italian Herb Mix for Pasta & Vegetables

    Classic Italian Herb Mix for Pasta & Vegetables

    Classic Italian Herb Mix for Pasta & Vegetables

    Applause for the Chef TeamApplause for the Chef Team
    Italian herb mix is a simple dried seasoning for pasta, chicken and roasted vegetables. Oregano, basil, thyme, rosemary and parsley give it a rounded Mediterranean flavour without adding salt.
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    Servings
    Servings 24 tsp

    Ingredients
     

    • 2 tbsp dried oregano
    • 2 tbsp dried basil
    • 1 tbsp dried thyme
    • 1 tbsp dried rosemary lightly crushed
    • 1 tbsp dried parsley
    • 1 tsp garlic powder
    • ½ tsp red pepper flakes optional
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    Instructions

    • Lightly crush the dried rosemary between your fingers or in a mortar so it blends evenly.
      1 tbsp dried rosemary
    • Combine the oregano, basil, thyme, rosemary, parsley, garlic powder and red pepper flakes in a small bowl.
      2 tbsp dried oregano, 2 tbsp dried basil, 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tbsp dried parsley, 1 tsp garlic powder, ½ tsp red pepper flakes
    • Transfer to a clean airtight jar, label and store away from heat and direct light.
    • Use 1–2 tsp per 500 g vegetables, chicken, tomato sauce or pasta sauce, adjusting salt separately.
    Start Cooking

    Chef's notes

    • Store in an airtight jar for up to 6 months.
    • Rub rosemary between your fingers before mixing if the pieces are large.
    • Keep the blend salt-free so it can be used flexibly in sauces, marinades and dressings.
    • Add red pepper flakes only if you want gentle background heat.
    Nutrition per serving
    Calories: 3kcal | Carbohydrates: 1g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Sodium: 1mg | Fiber: 0g | Sugar: 0g

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