Sauces are an essential part of many dishes. Have a look at our quick and easy recipes to bring your dish to life.
A Bolognese is the family favourite recipe, the children’s favourite. Or as they say in Italy, the Ragu alla Bolognese. My recipe for Bolognese or Bolognaise as the British spell it, is rich in flavour and uses beef mince only, but you could use half beef and half pork mince; it's your choice.
In the domestic kitchen you haven’t got what we’ve got in the professional kitchen. That’s where the Knorr Rich Beef Stock Pot can help. It’s the closest you’ll get to real stock without the aggravation of making it, giving you the perfect recipe for gravy, every time.
For many years, I’ve had a fascination with bottled sauces. You can make lots of things with them. I do salmon with ketchup. I do devilled kidneys with brown sauce. This is my steak sauce, made very simply by mixing together some of my favourite bottled sauces.
You can make tartare sauce in late Spring or early Summer to accompany salmon when it's at its best.
Gravy – the perfect touch to the perfect English roast dinner. The secret to a good gravy is gently browned onions, roasting juices and sediment from the roasting tin, and your Knorr Chicken Gravy Pots.
I like my gravy full of flavour. It’s very simple to make. All it takes is an onion, wine, Knorr Beef Gravy Pots, any beef roasting juices, a gentle heat and a good stir. Simple and so delicious.
There’s just no reason to buy cranberry sauce when making it is this simple. Trust me... eating it home-made and warm is an awful lot more Christmassy than eating it out of a jar. And you can take the pressure off by making it the week before and keeping it in the fridge.
All you need to make bread sauce is breadcrumbs, milk, cloves, onion, butter, nutmeg and the secret ingredient – Knorr Chicken Stock Pot. You don't want it too wet; don't forget it's a bread sauce. Use my method – it's almost foolproof!
This Knorr bread sauce is a perfect example of how a classic flavour can be given an extra layer – the onion and nutmeg enhances the sauce’s flavour, whatever you’re using it on.