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(
rob, Sun 1 Apr 2001, 1:00)
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I've had that.it's good.
I've taken to really finely dicing some spring onion, carrot and celery and frying that off first as a basis for pasta sauces. Authentic and delicious.
(
Vipros. clever got me this far, then tricky got me in, Tue 28 Jun 2011, 13:27,
1 reply,
15 years ago)
and essential, this is the only way to start many many sauces, worth doing for gravy as wellas it gives the gravy a rich sweetness.
(
Naked Ape call me Caitlyn, Tue 28 Jun 2011, 13:29,
Reply)
basis for a great katsu curry sauce as well(
Vipros. clever got me this far, then tricky got me in, Tue 28 Jun 2011, 13:30,
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