Harvey's Beurre Blanc

If beurre blanc needs to be made ahead, keep warm in the double boiler over hot water. Never reheat, as it may curdle.

If this happens, pour into a jug. Place two more egg yolks into the double boiler and whisk over simmering water until pale and thickened. Slowly pour in the curdled beurre blanc, whisking constantly. Left-over beurre blanc may be frozen and reconstituted as above.

1 shallot or pickling onion, very finely chopped

100 ml white wine

50 ml tarragon vinegar

100 ml cream

2 egg yolks

500 g unsalted butter, cut into blocks white pepper, freshly squeezed lemon juice

Place the shallot or onion in a double boiler with the wine and tarragon vinegar. Place on the stovetop and boil uncovered until only 15 ml liquid remains.

Add the cream and simmer uncovered until it thickens.

Place the pot in its base half filled with boiling water and place on the heat.

Whisk in the egg yolks one by one until the sauce thickens.

Add the butter a few blocks at a time, whisking constantly. The butter should soften and thicken the sauce without melting. Season with white pepper and lemon juice. Serve immediately.

Makes 700 ml; Serves 7-10

Season's Dill Beurre Blanc

Beurre Blanc (previous recipe) 60 ml chopped fresh dill

Prepare the beurre blanc. Stir in the chopped dill.

Makes 700 ml; Serves 7-10

Legends' Mushroom Cream Sauce

50 g butter 45 ml flour 5 ml freshly squeezed lemon juice

125 ml chicken or Fish Stock (page 209) 125 ml cream

salt and milled black pepper

200 g button mushrooms, sliced

Melt the butter in a medium saucepan. Remove from the heat and blend in the flour, lemon juice, stock and cream, and season with salt and pepper.

Cook, stirring, for 3-4 minutes until the sauce is smooth and thickened.

Add the mushrooms, cover and simmer for a minute or two until mushrooms are tender.

Serves 6

Harvey's Tomato Vinaigrette

3 ripe plum tomatoes 5 ml balsamic vinegar 5 ml brown sugar salt and milled black pepper 1 clove garlic, crushed

150 ml olive oil

Blend together all the ingredients in a blender or food processor.

Makes about 200 ml

Aubergine's Spiced Garlic Mayonnaise

Mayonnaise

2 whole eggs, at room temperature

2 egg yolks, at room temperature

5 ml dry English mustard

5 ml salt

2 ml white pepper

30 ml white vinegar

30 ml freshly squeezed lemon juice

750 ml vegetable oil

In a food processor, blender or electric mixer whisk the whole eggs, yolks, mustard, salt and pepper until pale and thick. With the machine running, add the vinegar and lemon juice little by little, then pour in the oil in a thin, thin stream. Cover and store in the fridge for up to 3 weeks.

Makes 1 litre

Aubergine's Spiced Garlic Mayonnaise

2 egg yolks

15 ml red wine vinegar 50 ml olive oil

150 ml vegetable oil

2 cloves garlic, crushed

salt, cayenne pepper, ground coriander

Whisk the egg yolks in a bowl with a hand whisk until well blended.

Whisk in the vinegar, then the oils, adding drop by drop at first, then in a thin stream until the mayonnaise emulsifies.

Flavour with garlic and a little salt, cayenne pepper and coriander. Makes about 200 ml

Fish Velouté

A classic sauce for all types of fish and shellfish.

50 g butter 45 ml flour 250 ml cold Fish Stock (page 209)

150 ml cream

salt and white pepper

Melt the butter in a medium saucepan, remove from the heat and blend in the flour.

Whisk in the stock, pouring slowly to avoid lumps. Cook over medium heat for about 5 minutes, stirring all the while, until the sauce is silky smooth and

thickens slightly.

Remove from heat, stir in the cream and season with salt and pepper.

Makes 500 ml

Saffron Fish Veloute

250 ml Fish Velouté (previous recipe) 30 ml Pernod or Vermouth

20 saffron threads in 30 ml warm water 50 g soft butter, cut into blocks

Make the fish velouté, remove from the heat and stir in the Pernod or Vermouth and saffron water. Just before serving, reheat and whisk in the butter block by block.

Makes 300 ml

Béchamel Sauce

50 g butter

45 ml cake flour

500 ml full cream milk, or milk and cream salt and milled black pepper

Melt the butter in a medium saucepan. Remove from the heat and blend in the flour. Slowly stir in the milk (or milk and cream), until the mixture is smooth. Season with salt and pepper. Cook, stirring, for 3-4 minutes until the sauce thickens.

Makes about 500 ml

Hollandaise Sauce

500 g unsalted butter

5 extra large egg yolks

1 extra large egg

salt, milled white pepper, cayenne pepper, turmeric

freshly squeezed lemon juice

Melt the butter in a small saucepan over medium heat. Skim the foam from the surface. Bring to the boil.

Meanwhile, place the egg yolks and egg into a food processor and whizz until pale yellow.

Add the boiling butter with the machine on. (Reheat the butter if it cools; the idea is to cook the egg yolks with the hot butter and in the process to form an emulsion.)

Season with salt and white pepper and a pinch of cayenne pepper and turmeric. Add a little lemon juice.

Makes about 500 g

Harvey's Beurre Blanc

If beurre blanc needs to be made ahead, keep warm in the double boiler over hot water. Never reheat, as it may curdle.

If this happens, pour into a jug. Place two more egg yolks into the double boiler and whisk over simmering water until pale and thickened. Slowly pour in the curdled beurre blanc, whisking constantly. Left-over beurre blanc may be frozen and reconstituted as above.

1 shallot or pickling onion, very finely chopped

100 ml white wine

50 ml tarragon vinegar

100 ml cream

2 egg yolks

500 g unsalted butter, cut into blocks white pepper, freshly squeezed lemon juice

Place the shallot or onion in a double boiler with the wine and tarragon vinegar. Place on the stovetop and boil uncovered until only 15 ml liquid remains.

Add the cream and simmer uncovered until it thickens.

Place the pot in its base half filled with boiling water and place on the heat.

Whisk in the egg yolks one by one until the sauce thickens.

Add the butter a few blocks at a time, whisking constantly. The butter should soften and thicken the sauce without melting. Season with white pepper and lemon juice. Serve immediately.

Makes 700 ml; Serves 7-10

Season's Dill Beurre Blanc

Beurre Blanc (previous recipe) 60 ml chopped fresh dill

Prepare the beurre blanc. Stir in the chopped dill.

Makes 700 ml; Serves 7-10

Legends' Mushroom Cream Sauce

50 g butter 45 ml flour 5 ml freshly squeezed lemon juice

125 ml chicken or Fish Stock (page 209) 125 ml cream

salt and milled black pepper

200 g button mushrooms, sliced

Melt the butter in a medium saucepan. Remove from the heat and blend in the flour, lemon juice, stock and cream, and season with salt and pepper.

Cook, stirring, for 3-4 minutes until the sauce is smooth and thickened.

Add the mushrooms, cover and simmer for a minute or two until mushrooms are tender.

Serves 6

Harvey's Tomato Vinaigrette

3 ripe plum tomatoes 5 ml balsamic vinegar 5 ml brown sugar salt and milled black pepper 1 clove garlic, crushed

150 ml olive oil

Blend together all the ingredients in a blender or food processor.

Makes about 200 ml

Movenpick's Tomato Concasse

45 ml olive oil

1 onion, finely chopped

3 cloves garlic, chopped

100 g chopped celery ribs and leaves

2 x 410 g cans whole peeled tomatoes, puréed (don't drain)

salt and milled black pepper

Heat the olive oil in a medium saucepan and fry the onion and garlic until translucent.

Add the celery and tomato, and season with salt and pepper.

Cover and simmer for about 20 minutes. Uncover during the last few minutes to thicken slightly.

Makes about 500 ml