Fish stock forms the basis for seafood sauces, soups, seafood meals and more. This is a basic version with the addition of optional white wine. Make a big batch, then
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By Joel Mielle

Sweet Thai chili sauce is a versatile sauce we all should have at home. This version is a Thai style sweet chili sauce, which is far superior to any sauce
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By Joel Mielle

Béarnaise Sauce is a classic French sauce that originated in Paris. It’s a rich butter sauce that’s so versatile, you can use it on almost anything. It’s perfect on grilled
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By Joel Mielle

A super tasty whipped butter that’s always ready to use making your meats taste incredible! You’ll need a mixer and some soft butter. Keep it in the fridge or frozen
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By Joel Mielle

There are many variations of peanut or Satay sauce, some can be quite complex if made from scratch.  But with a few short cuts, it’s surprisingly simple to make.  This
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By Joel Mielle

The easiest and fastest pesto recipe. Great for pasta, pizza, dips, soups, omelets, toasted bread and so much more. Keep a jar in your fridge. Let me know how you
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By Joel Mielle

There’s gravy and there’s amazing gravy. You guessed it, this one is amazing because of all the roasting caramelisation that takes place. A perfect gravy for your Christmas or Thanksgiving
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By Joel Mielle

Rumour has it that mayonnaise claimed its name by way of a printing press error. Mayonnaise is an emulsifying process made by slowly pouring oil to an egg yolk while
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By Joel Mielle

Make this sauce yourself, it really doesn’t take long and the difference to the bought one is immeasurably tastier than the best of supermarket sauces you can find. Marinara sauce
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By Joel Mielle

The Bechamel sauce originated in the Tuscan regions of Italy and later adopted by the French Chefs of Henry IV. The white sauce soon became a main ingredient in French
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By Joel Mielle

A cheese sauce is basically a white sauce known as a Bechamel sauce with the addition of cheese. This recipe is quite basic, you can enhance it with other ingredients
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By Joel Mielle

Hollandaise sauce is made by way of an emulsion using egg yolk and butter. It is known as a mother sauce in the French Haute Cuisine.

By Joel Mielle