Tartar Sauce


150ml good quality mayonnaise

5ml finely chopped chives

15ml chopped fresh parsley

5ml chopped capers

15ml chopped gherkins

15ml fresh lemon juice


Place mayonnaise in mixing bowl. Add remaining ingredients and combine. Stand of 1 hour before serving with fried fish, for improved flavour.


Garlic Sauce


200g butter

juice of† 1 lemon

3 -4 cloves of garlic, crushed

salt and milled pepper


Melt the butter in a small saucepan, add the garlic, sizzle it for a minute or so, then mix in the remaining ingredients - Makes 200g


Bechamel Sauce


300ml x 1(1/4) cups milk

1 small onion studded with a clove

1 bay leaf, bruised

6 peppercorns

Pinch of nutmeg

30ml x 2 tablespoons butter

30ml x 2 tablespoons flour

Salt and pepper


1.Place milk, onion and spices in a saucepan and heat to scalding point. Remove from the heat and allow the onions to infuse until the milk is cool. Strain the milk into a jug.

2.Melt the butter in a saucepan. Do not allow the butter to colour. Remove from the heat and stir in the flour ensuring that it combines smoothly with the butter. Return this roux to the heat and cook through for 2-3 minutes.

3.Add the flavoured milk gradually, stirring constantly to prevent lumps forming. Bring slowly to boiling point, and then simmer until thickened. Adjust seasoning if necessary.