Sauce with me

Ingredients • 50g leeks (thinly sliced) • 50g carrots (thinly sliced) • 40g celery (chopped) • 50g turnips (thinly sliced) • 50g tomatoes (diced) • 30g parsley (chopped) • 2L water • 1 pinch of salt • 1 pinch of pepper Cooking Time: 1 hour Instructions 1. In a large pot, add all the sliced vegetables and cover with cold water. 2. Bring to a slow simmer and cook over low heat for 40 minutes. 3. Skim off any foam that rises to the surface. 4. Season with salt and pepper to taste. 5. Strain the broth through a fine sieve without pressing the vegetables. 6. Use immediately as a base for soups, sauces, or light stews. 💡 Tip: This delicate vegetable broth adds depth to sauces and soups. Store in the fridge for up to 3 days or freeze for later use! 

Ingredients • 2 tomatoes (diced) • 1 leek (chopped) • 1 onion (chopped) • 2 carrots (chopped) • 1 celery stalk (chopped) • 1 lobster (head and tail separated, claws cracked) • 50ml olive oil • 50ml cognac (pre-warmed) • 1 aromatic bouquet (thyme, bay leaf, parsley) • 1 clove • 500ml fish stock ([see recipe 85]) • 1 tbsp tomato concentrate ([see recipe 19]) • 200ml white wine • 1 pinch of salt • 1 pinch of pepper • 20g kneaded butter ([see recipe 3]) • 200ml heavy cream Preparation Time: 1 hour Instructions 1. Dice the tomatoes, leek, onion, carrots, and celery, then set aside. 2. Heat olive oil in a large pot over high heat. Sauté the lobster head, tail, and claws for about 3 minutes until lightly browned. 3. Add the chopped vegetables and cook for another 5 minutes. 4. Pour in the warmed cognac and flambé to enhance the flavor. 5. Add the aromatic bouquet and clove, then pour in the fish stock. 6. Bring to a boil, then mix in the tomato concentrate and white ...

Ingredients 2 shallots (finely chopped) 100ml white wine 200g butter (softened) 10g parsley (chopped) 10g chervil (chopped) Zest of 1 lemon 1 pinch of salt 1 pinch of pepper Preparation Time: 20minutes Instructions In a saucepan over high heat, reduce the white wine and chopped shallots for about 2 minutes until the liquid is nearly evaporated. Let it cool. Once cooled, mix in the softened butter, chopped parsley, chervil, and lemon zest. Season with salt and pepper to taste. Use immediately for the best texture and flavor. 💡 Tip: This wine-infused butter pairs perfectly with seafood, grilled meats, or drizzled over roasted vegetables. Try it melted over a steak for a refined, restaurant-quality finish! 

Herb Butter – The Perfect Sauce for Fish & Seafood Ingredients 10g chives 10g chervil 10g tarragon 10g parsley 40g spinach 1 shallot 200g butter (softened) Salt & pepper to taste Preparation Time: 20minutes Instructions Finely chop the chives, chervil, tarragon, parsley, spinach, and shallot. Boil them in salted water for 5 minutes. Drain the herbs well, then blend or press them through a sieve to form a smooth paste. Mix the herb paste into the softened butter until well combined. Season with salt and pepper to taste. 💡 Tip: This aromatic herb butter pairs perfectly with grilled fish, shellfish, and even roasted vegetables! Spread it over warm seafood dishes for a gourmet touch.