Paul Gayler's 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
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

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!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1856268004
  • ISBN 13 9781856268004
  • Linked ISBNs
  • Published Oct 16 2008
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie

Publishers Text

Paul Gayler shows how to make over 300 sauces from around the world simply and without fuss, while preserving the impeccable balance of flavours that has become his trademark. Starting with French classics such as mayonnaise, hollandaise and veloute sauces, he suggests variations including anchovies, truffles and caviar to enliven the most jaded palate. He then casts his gaze round the world to embrace everything from pesto to Thai ketchup and Creole salsa. The book will also help you to understand the structure of a sauce, so you can see how a Veloute becomes a Sauce Aurore if you add tomato puree and how to add cheese to a Bechamel to make Mornay. With luscious serving suggestions and Paul's 'PG Tips', "The Sauce Bible" means that none of us needs ever to reach for the jar again.

Other cookbooks by this author