Hollandaise sauce

This is an important sauce at this time of year, when asparagus is in the shops, the sun is shining, and a light supper is called for. Hollandaise sauce is the perfect method to help butter and lemon juice to stick to food, just thickened with egg yolk. 

INGREDIENTS:

  • 150 g unsalted butter 
  • 2 large egg yolks 
  • 2 teaspoons of white wine vinegar
  • 2 teaspoons of lemon juice
  • Salt and pepper 

METHOD:

  • Put the butter in a small pan over low heat, and as soon as it has melted, take it off the heat. 
  • In another pan, half fill with boiling water, and put a small trivet in the bottom. Put over a low flame so the water stays hot. 
  • In a heat-proof bowl, beat the egg yolks with the vinegar, and sit them over the boiling water. 
  • Straight away, start pouring in the molten butter in a slow stream, beating the eggs all the time. A small balloon whisk is ideal. 
  • The sauce will be quite thick; add the lemon juice and keep beating, and season with salt and pepper. 

You can vary the lemon juice, salt and pepper to your taste. 

 

Tomato sauce

I need to add this recipe because it is used in so many other things. I’m just about to add some recipes for meatballs and this is a prerequisite.

INGREDIENTS:

  • 1 clove of garlic, finely chopped
  • 2 tbsp olive oil
  • 1 small chilli, finely chopped, or one dried chilli, crumbled
  • 2 tsp dried oregano
  • 3 tins of plum tomatoes
  • 1 tbsp balsamic vinegar
  • 1 handful of basil, roughly chopped (I have made this without, when none in the shops)
  • salt and pepper

METHOD:

  • In a large pan, gently fry the garlic in the olive oil.
  • Add the chilli, oregano and tomatoes. Don’t break the tomatoes up if possible, leave them whole. Bring to the boil and simmer very gently, checking every 10 minutes or so. If it is looking dry, add water.
  • Add the vinegar, and break up the tomatoes, stirring well. Add basil leaves, salt and pepper. A bit of very good olive oil can be added at this stage.

This makes a good quantity of tomato sauce, enough for one meatball recipe, and enough to serve six people.

Sweet tomato sauce

The Moro cookbook by Sam and Sam Clark is one of my all-time favourite recipe books. This particular recipe is from their first book, and was a revelation. Until now, if I wanted to make a tomato sauce, for example to pour on meatballs, I would have added all kinds of things, and certainly started with an onion. This recipe is easier and better.
INGREDIENTS:

  • 1 tin organic tomatoes from the co-op (or 500g fresh tomatoes with the skins removed)
  • 2 tbsp organic olive oil
  • 3 cloves of garlic
  • salt and pepper

METHOD:

  • If you are using fresh tomatoes, chop them finely. If you are using tinned tomatoes, put them in a bowl and squish them up with your hands.
  • In a medium saucepan, heat up the olive oil. When hot but not smoking, add the finely sliced garlic and fry until the garlic is beginning to turn brown.
  • Add the tomatoes and a pinch of salt. Cover and cook over a low to medium heat until a lot of the liquid has evaporated

If you wish, add cinnamon or chilli with the garlic at the start.