Now available in a 250 mL size: Hollandaise Sauce

François Pierre La Varenne first described Hollandaise Sauce in 1651 in Le Cuisinier François: Make a sauce with some good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn’t curdle. We’ve built our sauce using lashings of egg to make it rich, but without too

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Crayfish Mornay | A step-by-step guide

This recipe uses Gourmetchef’s Cheesy Mornay Sauce.  Cooking a crayfish can seem a bit daunting – all those spiky antennae, swimmerets, and curious body parts to negotiate!  We show you how in a few easy steps … Step 1: If you’re after presentation, then buy a fresh crayfish (rock lobster).  We bought our Western Rock

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Pasta with Creamy Garlic Sauce

We have one more recipe for our Creamy Garlic Sauce which is on special for the few remaining hours of September! You don’t need to stick slavishly to this recipe – we have been deliberately vague with the amounts to allow you to use your own creativity! Cook sufficient pasta for a family of four. Drain

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