Cooks' Questions on Sauces and dressings

Showing recipes 1 to 10 of 12 in this category:

Q: Do you have a recipe for sundried-tomato, garlic and caper dressing,

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Q: for a low fat salad dressing?

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Q: Is there a suitable alternative to artificially flavoured stock cubes and granules?

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Q: How do I deal with a curdled custard?

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Q: Is there any way of rescuing curdled mayonnaise?

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Q: Is there an easy, yet tasty, way to make a 'proper' gravy for sausages?

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Q: I prefer my horseradish a bit hotter. What extra ingredient will give me the desired effect?

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Q: What is the best way to make up powdered mustard?

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Q: How can I make my white sauce really creamy and rich?

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Q: Is there a quick method for making béchamel sauce?

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