A Few More Favourites

In addition to the classical repertoire of sauces, I have included recipes for some light herb- and vegetable-based sauces that I love to use, especially in warmer weather. Cold pistachio and verjuice sauce and parsley purée are both useful when an impromptu sauce is required, but I find it hard to go past the refreshing purity of a sorrel sauce with poached or steamed white-fleshed fish.