Tuesday, January 15, 2008
I’ve always been a big fan of a nice sauce, and towards the end of last year I rediscovered one of the joys of my youth, namely a Sunday Roast – chicken usually – accompanied by a generous helping of HP Sauce, that peculiarly British condiment that can bring any meal to life. Although some would consider it almost vulgar to add such a thing to the traditional Sunday Roast, for me it adds a whole new dimension.
Although HP is imperious, I’m also partial to mustards from the Maille stable, (check out the site!) as well as the wonderful Hollandaise Sauce for Eggs Benedict.
My love of a good condiment prompted my brother-in-law to dub me the Condiment Czar, a title I am delighted to accept!