Advertisement
Other Sauces and Ingredients
Appears in
By Gary Rhodes
Published 1994
Another sauce which I found very good is in the same range as the Madeira gravy above, the hollandaise sauce. I use hollandaise in the sardine recipe, so if you are unsure about making it, give this bought one a try; it’s so easy.
There’s only one other small suggestion. If you don’t have any chillies for the Rouille recipe, then use the chilli sauce made by Maggi in its place. It’s sold in bottles and can be added slowly to taste.
As for dried pastas and ready-made pastry, all varieties can be found easily in local shops. If you’re lucky enough to have a good delicatessen nearby, then perhaps buy your pasta there; it’s often made on the premises.