• Put all the ingredients in the mixer and beat until they are homogenized.
• Pour the sauce into a bowl and serve.

Enjoy!

• Pour the balsamic vinegar into a saucepan.
• Bring to the boil.
• Reduce the heat and simmer for 30-60 minutes or until reduced by 2/3rds.
• Allow to cool and use as desired.
• I pour mine back into the bottle and mark it as “reduced”. It will keep for months and months in the pantry.

• Preheat the oven to 220 degrees (430 farenheit)
• Separate the bones and spread them out in a baking tray and bake for approx 50 minutes, turning once during the cooking process, or until browned nicely.
• Remove them from the oven and allow to cool slightly.
• Place the carrot, celery, onion, bay leaves and approx 10 peppercorns in a large stock pot.
• Using tongs carefully remove the bones from the tray and place them in the pot.
• Place the pot on the stove and fill with cold water, ensure the bones are completely immersed in the water and then fill half that amount again, (should be about 3-4 litres or 1 gallon).
• Turn the stove burner to high and bring the stock to the boil, once boiling reduce to a very slow simmer, and simmer for at least 6 hours (the longer, the richer the stock I recommend up to 24 hours, particularly if making a Jus with this stock. If cooking for this long please ensure that you keep an eye on the water level and add some water as required throughout the cooking period; do not let it dry up).
• Turn off the heat and allow the stock to cool enough that you can safely strain it without burning yourself. If you do not have a large enough sieve take the bones out with tongs first.
• After all the large items have been strained and discarded out of the stock, pour the stock through a fine sieve in order to remove all the fine particles (the sieve may need to be cleaned a few times during this process). Muslin (cheesecloth) can be used as well.
• Place the strained stock in the fridge for a few hours or overnight, after which the fat will have solidified on top, take the fat off and discard.
• You now have one very fine stock on your hands.
• Personally however at this time I like to make it even more flavourful, darker and richer.
• These next steps are optional.
• Repeat the entire process with new ingredients and use this already prepared stock as the water in the second recipe, top with water as needed.

• Fill a medium sized saucepan approx 1/3 full with water and put on to boil.
• Place the butter in a clear microwave safe dish and microwave on high for approximately 5 minutes, (until the butter has separated).
• Pour the clarified butter off the top into another container and discard the white liquid left at the bottom.
• Reheat the clarified butter a further 2 minutes and skim any impurities off the surface.
• In a large stainless steel mixing bowl place the egg yolks with a few drops of water and whisk together and then whisk in 2 tsp of vinegar.
• Place the bowl over the saucepan of boiling water and whisk until the egg yolks have thickened and become lighter in colour.
• Remove the bowl from the pan and place it on a folded slightly wet towel.
• Gradually add the still warm clarified butter in a steady stream whilst whisking the eggs.
• Keep adding the butter as long as the eggs will hold it, (if the sauce gets a slightly shiny oily appearance, hold off with adding the butter and continue to whisk until the oily appearance has disappeared).
• Once all the butter has been incorporated add the lemon juice, (if the sauce appears too thick whisk in 1 tbsp of tepid water).
• Season to taste and serve (the sauce can be kept in a slightly warm spot or in a Bain Marie).

• Soak chillies in water for 1-2 hrs.
• Preheat oven to 200 ℃ (400 ℉).
• Drain the chillies and reserve the water.
• Toss the garlic in some oil and place in the oven for 12 minutes or until soft.
• In a dry pan over high heat lightly toast all the seeds until aromatic and remove them from the pan to a food processor.
• Process all ingredients until thick.
• Add 2 tbsp of reserved water.
• Add 1/3 cup of olive oil (80 ml) and process until smooth.
• Personally I make about triple this amount as once Iíve made it I tend to put it on everything.
• It keeps for weeks in a jar, just cover the surface with a little oil and pop it in the fridge.

• In a bowl, whisk all ingredients together.
• Chill in a refrigerator for at least 1 hour, in order for the flavor of the dried herbs to hydrate and evolve their flavor.

• Place the lemon juice, mustard and sugar into a large mixing bowl.
• Using a large whisk, slowly pour in the olive oil as you whisk.
• Whisk until slightly thick and emulsified.
• Season to taste with sea salt and cracked black pepper.
• Depending on the sourness of your lemon juice and the sweetness of your olive oil you may wish to add more oil or more sugar.

• Place the eschalot, bay leaves, peppercorns and the wine in a small saucepan and place on a low flame until only a bit of liquid is left and a slight glaze appears on the bottom of the pan (approx. an hour).
• Add the cream to the wine reduction and reduce further on very low heat.
• Turn the heat up on the wine/cream reduction for just a minute and then remove the saucepan from the heat all together.
• Using a wooden spoon, stir in butter cubes about 5 at a time. Do not add more until the others have completely melted (very important that you constantly stir at this stage).
• Add the remaining butters 5 at a time and strain the entire sauce through a fine sieve.
• If you are adding your own ingredients such as herbs, spices or juices, this is the point at which to add them.
• Taste for seasoning and serve or keep warm in a Bain Marie (sauce can not be used again once cooled, so time it well).

• Place the leaves of coriander and basil into your food processor.
• Chop leaves for about 10-20 seconds on high.
• Stop processor and add cashews, garlic, 2 tbsps parmesan, salt and pepper.
• Process all the above together on high while slowly adding a stream of olive oil until desired consistency is achieved, I prefer a nice thick pesto, however depending on the use you may want to have it a little thinner.
• Once desired consistency is achieved add a few drops of sesame oil to taste.
• If not being used right away place in an air tight container with a thin layer of olive oil over the top of the pesto.

• Preheat the oven to 180° Celsius (350° Fahrenheit).
• Cut tomatoes in half and drizzle them with olive oil and roast in the oven until skins start to blister.
• Sweat the onions in a pot in a touch of oil on low flame until they turn soft and translucent.
• Add the remaining ingredients to the onions and sweat a few more minutes.
• Add the roasted tomatoes to the pot, reduce the heat to very low, cook out for 1-2 hours season to taste with salt and pepper.
• Once all the ingredients are cooked out, allow to cool and puree in a food processor, refrigerate and use as needed.

• Add 3 tablespoons of olive oil to a medium sized heavy based pot.
• Sauté the onion on low heat for 15 minutes.
• Add the garlic, sauté a further 15 minutes, stirring occasionally.
• Once the garlic and onion have almost melted into the oil, add the tomatoes and paste.
• Use the stock to rinse out the cans.
• Bring to the boil and reduce to a simmer for 50-60 minutes, stirring occasionally while avoiding breaking up the tomatoes.
• Add the vinegar, herbs, and remaining olive oil, stir well.
• Now break up the tomatoes as best you can.
• Simmer for a further 10-15 minutes.
• Taste and adjust the seasoning.

• Start making the reduction by adding the thyme, tarragon, bay leaf and vinegar to a small saucepan and place over medium flame and reduce by half, strain off the solids and discard, allow the liquid to cool slightly.
• Fill a medium sized saucepan approx 1/3 full with water and put on to boil.
• Place the butter in a clear microwave safe dish and microwave on high for approximately 5 minutes, (until the butter has separated).
• Pour the clarified butter off the top into another container and discard the white liquid left at the bottom.
• Reheat the clarified butter a further 2 minutes and skim any impurities off the surface.
• In a large stainless steel mixing bowl place the egg yolks with a few drops of water and whisk together and then whisk in 2 tbsp of the vinegar reduction (or tarragon vinegar if you’re cheating).
• Place the bowl over the saucepan of boiling water and whisk until the egg yolks have thickened and become lighter in colour.
• Remove the bowl from the pan and place it on a folded slightly wet towel.
• Gradually add the still warm clarified butter in a steady stream whilst whisking the eggs.
• Keep adding the butter as long as the eggs will hold it, (if the sauce gets a slightly shiny oily appearance, hold off with adding the butter and continue to whisk until the oily appearance has disappeared).
• Once all the butter has been incorporated add the chopped thyme and tarragon, (if the sauce appears too thick whisk in 1 tbsp of tepid water).
• Season to taste and serve (the sauce can be kept in a slightly warm spot or in a Bain Marie).