Philippa's best basics

Added
29 Nov 2013
By
Philippa Sibley
Contains
20 Recipes
Followers
5
Recipes
20

These are some of my ‘go to’ recipes – storable, freezable standbys, great to master as a part of your repertoire. Good stocks are essential building blocks for soups, sauces and for braising. Béchamel sauce is one of the mother sauces of French cuisine, and is used in many recipes, such as lasagne and as a base for cheesy sauces. Mayonnaise is simple to make and very versatile. The pâte sucrée recipe is really easy to work with, unlike some others I have used.

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