CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

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Sauces and Dressings


Coffee and Chocolate Sauce


  • 340g/12oz unrefined sugar

  • 570ml/1 pint water

  • 40 coffee beans

  • 180g/6oz cocoa powder

  • pinch of salt

  • 60g/2oz of the best quality bitter chocolate you can find


Place the sugar in a pan over a medium heat. Brush the sides of the pan with a pastry brush dipped in a mug of cold water. Continue this process until the sugar caramelises. (You will probably end up using a third of the water).

Add the rest of the water, coffee beans, cocoa powder, salt and chocolate.

Bring to the boil.

Pass through a very fine sieve and allow to cool.

Serve cold.





  • 1 15-ounce can chickpeas, rinsed

  • 1 clove garlic

  • 1/4 cup olive oil, plus more for serving

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons tahini (sesame seed paste; optional)

  • 1 teaspoon ground cumin

  • kosher salt

  • 1/4 teaspoon paprika

Step 1

In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and 3/4 teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.

Step 2

Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.



Ginger Scallion Sauce

Use this sauce anywhere you need firepower, literally. As Francis points out in the video below, this sauce is traditionally used to accompany poached chicken -- one of the quietest and perhaps blandest bites around. This sauce will bring life to anything it touches: Bring on the eggs, smear it on sandwiches, toss it with noodles and serve it atop any kind of protein, from tofu and pork to fish.

Cook to Cook: Be sure to use a large bowl -- bigger than you would think -- because you will be adding hot oil to the scallions and ginger, which will bubble up like lava.


  • 2 ounces ginger (about a 3-inch piece), peeled and cut into 1/2-inch chunks

  • 6 ounces scallions (1 large or 2 small bunches), cut into 1-inch lengths

  • 2 teaspoons sea salt, plus more to taste

  • 1 cup peanut oil


1. Place the ginger in the bowl of a food processor and process until the ginger is finely minced but not mushy. Scrape it into a large, tall, heatproof bowl (see Cook to Cook above).

2. Add the scallions to the processor and mince until they are the same size as the ginger. Scrape them into the bowl with the ginger.

3. As Francis says, “Salt the ginger and scallions like they called your mother a bad name and stir it well.” It should taste a little too salty.

4. Heat the oil in a pan until it begins to smoke, then pour it into the large bowl with the ginger and scallions. Stir lightly. Let cool to room temperature and serve. Keeps 2-3 weeks covered and refrigerated.



Romesco Sauce


  • 3 oz Parmesan

  • 3.2 oz Hazelnuts, skinned

  • 1.1 oz Pistachios, shelled

  • 5.3 oz Roasted Red Peppers

  • 3 oz Olive Oil

  • 0.63 oz Sherry Vinegar

  • Garlic

  • 0.3 oz Parsley

  • 0.28 oz Salt

  • 0.26 oz Smoked Paprika

Toast hazelnuts in a skillet over medium heat until lightly browned and fragrant. Combine all ingredients in blender (a food processor will work too) and process until smooth and delicious.



Roasted Garlic Dressing

MAKES 1 1/2 CUPS (355ML) 

  • 1 head garlic, with 1 clove peeled and set aside 
  • 3/4 cup plus 1 tablespoon (190ml) extra-virgin olive oil, plus a splash for the garlic 
  • 2 tablespoons Dijon mustard 
  • 2 tablespoons sherry vinegar 
  • 1 1/2 tablespoons white wine vinegar 
  • 2 egg yolks 
  • 5 anchovy fillets 
  • Juice of 1/2 lemon, plus more if needed
  • Kosher salt and freshly ground black pepper 

1 Heat your oven to 375 ° F (190 ° C). Cut 1/4 inch (6mm) off the head of garlic and place the head, cut side up, on a big square of aluminum foil. Give it a splash of water and a splash of olive oil. Bring the corners of the foil up over the garlic to make a loosely wrapped little package. Bake for about 45 minutes. Remove the garlic from the oven and let it cool in the foil. Squeeze the roasted garlic out of 4 or 5 cloves and set the rest aside for the brandade (if you’re not making the brandade, the garlic is really good spread on grilled bread with salted butter). 

2 Put the roasted garlic, the raw garlic clove, mustard, vinegars, egg yolks, anchovies, and lemon juice into a blender or food processor and blend for 30 seconds or until combined. 

3 With the machine running, add the olive oil in a slow, steady stream until it’s incorporated and the dressing looks smooth. Taste and add salt, pepper, and more lemon juice as desired. The dressing will keep for a week in the refrigerator.


Odd Flavor Sauce


Odd Flavor Sauce

Makes about 1/2 cup

  • 3 tablespoons soy sauce
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon Chinkiang vinegar (Chinese black rice vinegar) or red wine vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons neutral oil (like canola, vegetable, or grapeseed)
  • 1 small scallion, finely chopped (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, finely chopped (about 1 tablespoon)
  • 1/2 teaspoon chili flakes (or more to taste)
  • 1/2 teaspoon crushed Sichuan peppercorns

Combine the soy sauce, peanut butter, vinegar, sesame oil, sugar, and salt in a small heatproof bowl and mix until the sugar is dissolved and tahini is well incorporated. It’s okay if it’s not completely dissolved, though.

Heat a small skillet over medium heat, add the oil, and heat until shimmering. Add the scallions, ginger, garlic, chili flakes, and crushed peppercorns. Remove from the heat and stir for 10 seconds, until the scallion is bright green and everything’s aromatic. Pour all this into the liquid seasonings and whisk until well blended. Once cool, the sauce will keep in the fridge for one or two days.



Chermoula Sauce - Moroccan Herb Sauce


Chermoula Sauce - Moroccan Herb Sauce

Traditionally used as a marinade for fish. Also try on roasted veggies and couscous; drizzled on soups and salads; on pizza, sandwiches or tacos; or as a marinade for meat or poultry.

  • 2 cups fresh parsley, chopped
  • 2 cups fresh cilantro, chopped
  • 6 cloves garlic, chopped
  • 3 tbsp Harissa
  • 3/4 cup olive oil
  • 1/4 cup lemon juice

Combine ingredients and blend in a food processor until smooth.