Paul Gayler's Sauce Book: 300 Foolproof Sauces from Hollandaise, Hoisin and Salsa Verde to Cranberry, Caramel and Creme Patisserie 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 0857831666
  • ISBN 13 9780857831668
  • Published Jan 10 2013
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books
  • Imprint Kyle Books

Publishers Text

"Paul Gayler's Sauce Book" shows how to make 150 sauces simply and without fuss, while preserving the impeccable balance of flavours that has become Paul's trademark. Starting with French classics such as mayonnaise, hollandaise and veloute sauces, he covers all the basics and then suggests variations such as adding orange to a hollandaise or olives to a bearnaise. In later chapters entitled Europe, the New World, Asia, the Pacific Rim and East meets West he casts his gaze round the world to embrace everything from pesto to Thai ketchup and Creole salsa. There's also a chapter devoted to sweet sauces. With a chapter on fundamentals such as how to prepare a good-quality stock and ways of thickening a sauce, plus serving suggestions and 'PG Tips', "Paul Gayler's Sauce Book" means that none of us needs ever to reach for the jar on the supermarket shelf again.

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