ready in about 40 minutes;
serves 4
You might need to buy:
- Ginger Garlic Paste - 1/ 2 tsp
- Cumin Powder - 1 tsp
- Coriander Powder - 1 tsp
- Red Chilli Powder - 1/2 tsp
- Turmeric Powder - 1/2 tsp
- Kitchen King Masala - 1 tsp
- Chana Masala - 1 tsp
- Water as Required
- Oil - 1/2 tbsp
ready in about an hour;
serves 4
You might need to buy:
- peas
- Tomatoes
- Curry leaves
- green chillies
- chopped coriander leaves
- Asafetida a pinch
- Turmeric powder
- Cumin seeds
- Mustard seeds
- medium potatoes
You might need to buy:
- portobello mushroom
- shiitake mushrooms
- cremini mushrooms
- organic mushroom or vegetable stock
- unsalted butter
- all-purpose flour
- thyme leaves
popular with vegetarians and meat eaters
ready in about 30 minutes;
serves 10
You might need to buy:
- ground black pepper
- salt
- dried sage
- vegetable broth
- light soy sauce
- nutritional yeast
- all-purpose flour
- chopped onion
- vegetable oil
You might need to buy:
- ground sage
- instant chicken bouillon granules
- flour
- instant nonfat milk powder
- ground thyme
- ground pepper
- butter or margarine
You might need to buy:
- instant nonfat milk powder
- flour
- instant chicken bouillon granules
- ground sage
- ground thyme
- ground pepper
- butter or margarine
Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.
Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.
You might need to buy:
- chopped shallots
- sliced white button mushrooms
- tomato paste
- beef stock
- chopped leek
- all-purpose flour
You might need to buy:
- dried bay leaves
- small bunch fresh parsley
- fresh thyme
- white peppercorns