From: How to Cook Well, with Rory O'Connell

Mayonnaise is an immensely important sauce and if I had to choose a single 'Desert Island' sauce, this would be it. It pairs perfectly with many different ingredients. Some books will terrify you with words of warning before you start making the sauce. Others are perhaps a little casual in their approach, all I will say, is to be a bit careful, take your time and just remember the important rules, as stated below. Once you have made it once or twice, making it won't cause you a second thought and by then you will realise that there is simply no substitute for the real thing. Let us be clear: there is no comparison whatsoever between mayonnaise from a shop bought jar and the real thing. If you use good eggs and oil, this sauce can transform the foods you serve with it.

Tomato & Basil Sauce (for Chicken, Pasta & Pizza)

From: The Afternoon Show

Kevin Dundon serves up a delicious tomato and basil sauce which is perfect for chicken, pasta and pizza.

Prawn Velouté

From: Neven Maguire: Home Chef

Another crowning glory.


From: Neven Maguire: Home Chef

It's very easy to make your own.

Basil Purée

From: Neven Maguire: Home Chef

Give your dishes that little bit more.

Hollandaise Sauce

From: Neven Maguire: Home Chef

Making your own is very easy.

Mushroom Purée

From: Neven Maguire: Home Chef

Goes with so many great dishes.

Whiskey Sauce

From: Neven Maguire: Home Chef

Great on steak.


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