No Sunday Dinner is complete without a good helping of traditional gravy. Granules are all well and good for a fast, easy gravy, but for something full of flavour like when we were young, it needs to be made the traditional way. This recipe will make just over a pint of gravy.
[gmc_recipe 810]
Classic French Mayonnaise recipe
English mayonnaise is terrible! If you’ve never tasted Amora or Benedicta mayonannaise in France, get it on the bucket list and bring as much back with you. In the meantime, here is how to make your own.
This recipe makes around half a pint (in other words, a LOT of mayo.)
If you’re tempted to use olive oil instead of sunflower oil, don’t; it has too much of a strong flavour for the subtle taste of mayonnaise and will give it a green look. You can, however, substitute the second half or third of the sunflower oil which won’t affect the colour or flavour too much (don’t substitute the first half)
[gmc_recipe 431]
This recipe is for the classic Italian tomato sauce and serves 2 to 4.
[gmc_recipe 83]