Sauces

All the sauces in this section are excellent and easy to make. They make smashing accompaniments to many of the dishes in the book -for example, 'aioli' with the 'quickest fish terrine in the world' or the marvellously versatile 'tomato sauce' with the 'chicken liver mousse' Try to become used to making them for they require very little effort and result in terrific effect.