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Quote: Originally posted by franbee on 29/12/2016

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Add to these parsley sauce, no packet ever tastes like parsley.

Practice making a roux sauce using either all milk, or a mixture of milk and appropriate stock, mushroom or whatever. That will be the basis for any of those sauces.

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Quote: Originally posted by franbee on 29/12/2016

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You're nearly there then. Just experiment a bit with ingredients. Saute finely chopped mushrooms in butter, then use them to make the roux.

One tip (that I never follow myself), write down exactly what you do each time, then you can repeat it again.

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Quote: Originally posted by romany girl on 29/12/2016

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It makes a decent basic white sauce that you can add your own herbs or spices, Cheese, Mushrooms, or even finely chopped bacon or cooked chicken to for making a pie filling, its also excellent as a white sauce for toping Lasagne or or making a Carbanara.

Julia

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Quote: Originally posted by kennyboy14 on 14/1/2017

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Hi, EwanC , tried your pepper sauce recipe last night , absolutely spot on , will be using that in the future when we have steak ,thanks
Ps also thanks to travel bug for starting this post

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