Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
Two teaspoonfuls of butter.
One teaspoonful of chopped onion.
Two tabiespoonfuls of sherry, or One tablespoonful of vinegar.
Method.
— Fry the onion a good brown in the butter.
Mix in the mustard and sugar, add the wine or vinegar, and boil it for a minute.
Stir in the Espagnole sauce, boil all for five minutes, skim, and season it.
United Kingdom
Frying pan
Saucepan
Chef's knife
Cutting board
Wooden spoon
Slotted spoon
Sieve