SHOPPING LIST: Cooking Skills: Sauces 1, Chapter 6 (Pan Sauces and Reductions)

Chicken breasts or thighs, pork chops, salmon fillets, steaks, butter, plain flour, low-salt chicken stock, lemons, capers, wholegrain or Dijon mustard, double cream, honey, soy sauce, garlic, fresh ginger, mushrooms, thyme, parsley, sunflower or rapeseed oil, a wide frying pan and a whisk.

A lemon and caper butter sauce (2 portions)
[ ] 2 chicken breasts or fish fillets, pan-fried and resting
[ ] 100 ml low-salt chicken stock
[ ] 1 lemon, juiced
[ ] 1 tbsp capers, rinsed
[ ] 25 g cold butter, cubed
[ ] 1 tbsp chopped parsley

A mustard cream sauce (2 portions)
[ ] 2 pork chops or chicken thighs, fried and resting
[ ] 1 small shallot or ¼ onion, finely chopped
[ ] 150 ml low-salt chicken stock
[ ] 100 ml double cream
[ ] 2 tsp wholegrain mustard
[ ] 1 tsp lemon juice

A honey and soy glaze (2 portions)
[ ] 2 salmon fillets or chicken thighs, pan-fried and resting
[ ] 2 tbsp honey
[ ] 2 tbsp soy sauce
[ ] 2 tbsp water
[ ] 1 garlic clove, grated
[ ] 1 tsp grated fresh ginger
[ ] 1 tsp lemon juice

A mushroom cream sauce (2 portions)
[ ] 1 tbsp butter
[ ] 200 g mushrooms, sliced
[ ] 1 garlic clove, crushed
[ ] 1 tsp plain flour
[ ] 150 ml hot low-salt stock
[ ] 75 ml double cream
[ ] 1 tsp thyme leaves
[ ] 1 tsp lemon juice

For the experiments
[ ] Extra stock (about 300 ml)
[ ] Extra butter
[ ] Cornflour