Sauces

Appears in

Published 1995

About

Of all our recipes, the sauces we make at the River Cafe are the most basic and yet most difficult to get right. As there are so few ingredients involved in most of the sauces, and rarely any cooking, the quality of ingredients is essential. The olive oil must be the best extra virgin, the salt must be Maldon sea salt, the parsley must be flat leaf, the anchovies must be salted.

In traditional Italian cooking there are, in fact, few sauces for meat or fish as most often they will be served with olive oil and a generous piece of lemon. But we love fresh chopped red chilli sauce with squid, roasted red chillies in olive oil on grilled lamb or steak, salmoriglio with monkfish or scallops. And we also love chillies on monkfish, anchovy and rosemary sauce on lamb and almost any of the sauces in this chapter on grilled polenta or bruschetta.