A Lyonnais bouchon classic, pairing bavette steak with a creamy Saint-Marcellin sauce whose gentle acidity works beautifully with a well-flavoured cut of beef.
Stocks & Sauces 19 Stocks & Sauces
How to Make Wild Garlic Mayonnaise
Learn how to make wild garlic mayonnaise at home. A vibrant, seasonal twist on a classic sauce – perfect with fried food, grilled meat, or sandwiches.
Jorge’s Moreish Peanut Sauce
A rich, spicy peanut sauce recipe, the perfect partner for Malaysian beef satay skewers.
Chateaubriand with Bone Marrow & Watercress Sauce
Welcome spring’s return with this delicious chateaubriand recipe, accompanied by crispy crumbs on bone marrow and the velvety smoothness of fresh watercress sauce.
Lamb Leg Steak with Anchoïade
Anchoïade reminds me of hot market squares in southern France, paper tablecloths, carafes of red wine and long lunches as the street dogs trot by.
Tarragon Caper Sauce
A bright green, vibrant sauce created as a leftfield addition to a plate of haggis, neeps and tatties. For those seeking an alternative to the conventional whiskey sauce, your search ends here!
Côte de Boeuf with Salmoriglio Sauce
My cote de boeuf recipe, paired with the southern Italian salmoriglio sauce, is quite possibly my favourite way to dress this delicious cut of beef. On hot summer days, it’s far preferable to a heavy peppercorn or mushroom sauce. The aroma of a cote de boeuf sizzling over wood, topped with freshly pounded salmoriglio, is pure heaven!