The Sauce Book: 300 World Sauces Made Simple by Paul Gayler

  • White chicken stock (page 8)

    from Paul Gayler's Sauce Book: 300 World Sauces Made Simple Paul Gayler's Sauce Book by Paul Gayler

    • Categories: Stocks
    • Ingredients: carrots; celery; onions; thyme; flat-leaf parsley; chicken carcass; leeks
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Notes about Recipes in this book

  • Rosé wine beurre blanc

    • Acarroll on March 29, 2026

      Loved this sauce! I served it with creamed spinach and seared scallops. Definite keeper. My only comment is I had to cook the shallots for a lot longer than noted in the recipe.

  • Red onion, grapefruit and coriander mojo

    • Acarroll on December 15, 2025

      Great way to use a grapefruit i didn't know what to do with. I would have used a quarter onion instead of half, and maybe used 1 tsp less ketchup and 1 tsp more sherry vinegar. Served with crab and rice pilaf. Very interesting flavor profile!

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  • ISBN 10 1906868832
  • ISBN 13 9781906868833
  • Published Sep 16 2012
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books

Publishers Text

For many, the idea of making at home the kind of sauces we enjoy in restaurants can be downright scary. But it's a lot easier than you might think: once you understand the various sauce "families" and have mastered a few basic techniques, it will open up the way to making a multitude of different sauces, and even creating your own versions. The book is divided into five geographical regions: France; Europe and the Mediterranean; the Americas; Asia; and the Pacific Rim. There is also a chapter on fusion food, and one on sweet sauces.

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