daichip
BBC Good Food Member since 03 January 2008
My Latest favourites recipes
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Vegetable tagine with toasted almond couscous
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Slow-roasted Tuscan pork with roast garlic mash
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Last comments I've made
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03 January 2008
"When ever I make a sauce such as this I add a tablespoon of tom puree to give the sauce a little more body. But this is a very good sauce and very tasty."
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03 January 2008
"I made it into a Thermidor sauce. When cooking the shallots and wine I added some fish stock and reduced it by 2/3. I then added double cream, english powder mustard and djon mustard and cooked for 2 mins. I then added tarragon leaves. I found that by adding the mustards almost last thing, you have an after taste which is warming yet pleasant. You could also add fresh breadcrumbs mixed with Parmasan, put on the sauce and flash under a grill for a different texture."
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