Everyone should know how to make a good mayonnaise. The key is to add the oil in slowly at the beginning so that the mixture emulsifies.
Serve with poached fish, vegetables and eggs.
Whether you call it by its classy French name Béchamel, from the 18th century French Marquis of the same name, know it as “cream gravy” as they do in Texas and much of the South, or simply call it White Sauce as the English like me do, I’m struck by how it’s become the forgotten sauce.
Ail means “garlic,” as will be evident when you taste this sauce from Languedoc, an emulsion of walnuts and walnut oil with raw garlic and parsley. Serve it with duck breast, roast pork, or grilled vegetables.
Citrus grower Steve Smith makes this versatile recipe, a sort of barbecue sauce, with any thin-skinned citrus fruit such as kumquats, tangerines, satsumas, or any oranges with very little white pith under the skin. The sauce is delicious with grilled chicken, duck, pork chops, and spareribs. Brush on during the last 5 minutes of grilling or broiling and enjoy the caramelized crust that ensues.