Basic Staples

Every chef I know has a book full of basic staples, sauces, vinaigrettes and secret one-off recipes that they have picked up on their travels. These are a few of mine, designed to give inspiration when a sauce, vinaigrette or dressing is needed.

Try the red wine sauce for a cracking dinner-party accompaniment to any piece of well-cooked beef or venison; it is as simple as can be, but will deliver consistent results. The vinaigrettes can be made in advance and kept in a jam jar; my fridge at home is full of bottles of various basic dressings and oils. I would recommend keeping vinaigrettes in the fridge to keep them fresh. Because I use a marinade of fresh herbs, these will eventually go sour if left out in the warm.