Much ado about mushrooms

Known as ‘the king of chefs and chef of kings’, culinary legend Auguste Escoffier named his mushroom soup in honour of Agnès Sorel, the favourite of King Charles VII and France’s first officially recognised royal mistress. Charles was so besotted with Sorel that in 1443 he held a joust in her honour in Nancy, duringContinue reading “Much ado about mushrooms”

In praise of mayonnaise

After last week’s hollandaise disaster, I approached the challenge of mastering the art of mayo with trepidation. Luckily, the sauce is served cold, which makes it significantly easier to create than its creamy cousin. As with hollandaise, egg yolks are used as emulsifiers, only this time rather than melted butter, the sauce is made withContinue reading “In praise of mayonnaise”