Aioli
Traditionally served with seafood stews, aioli is a garlic mayonnaise that you can easily make at home. As raw egg yolks are included in its recipe, pregnant women should take it sparingly.
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Crunchy Fish Sticks
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Emulsion
An emulsion is a sauce thickened by the emulsifying action of egg yolk, which acts to hold together ingredients that would usually separate – vinegar or lemon juice with butter or oil. This then creates a thick, creamy, stable texture. Mayonnaise is a cold emulsion sauce, while béarnaise and hollandaise are warm ones.
Click here to find out how to make your own Homemade Mayonnaise.
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Fish Sauce
Also called nam pla in Thailand, this is made of salted, fermented anchovies. It is pungent and strong flavoured but is indispensible in Thai cooking.
A similar sauce is the Thai fish sauce made of fermented small prawns and fish. It has an unforgettable aroma and is very salty, so use sparingly to flavour a dish.
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Thai-Style Fish with Coconut Sauce
Green Chicken Curry
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Pesto
This herb-y Italian sauce is made with a mixture of Genovese basil, garlic, olive oil, Parmesan cheese and pine nuts. Commonly used in pasta dishes.
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Chicken And Prosciutto Pasta
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Sambal Oelek
Concentrated chilli paste from Indonesia, this fiery sauce is made from a variety of chilli peppers with added ingredients of shrimp paste and fish sauce. Use sparingly to liven up a dish.
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Nasi Goreng (Fried Rice)
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Tamari
Tamari is a thick, dark Japanese soy with a mellow flavour, often used as a dipping sauce or for basting.
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