A chinois is a very fine type of sieve or strainer.
Mustard is made from the seeds of various varieties of mustard plant which are black, brown or white. Mustard plants can be grown all year round, except in areas of extreme cold winters. The plants are fast growing, reaching up to three meters, with bright yellow flowers in the shape of a cross. Mustard seeds are used in cooking and preparing the popular condiment. Mustard seeds have a range of flavours from sweet to hot and pungent.
A bain-marie is a double boiler or water bath used to heat delicate egg-based sauces such as Hollandaise to help prevent the sauce from splitting due to too high a temperature and for melting chocolate. You can make one using a glass bowl over a pan of gently simmering water.
Court-bouillon is a light stock or broth used for poaching fish, shellfish, poultry, and sweetbreads. Court-bouillon is not the same as a rich, full-bodied stock and is generally not part of the finished dish.
En papillote is the French for ‘ in parchment ‘ it describes a cooking technique where the food is baked in a folded baking paper or aluminium foil parcel.
Tarragon Vinegar is a great way to add extra flavour to dishes such as steak with Bearnaise sauce and tarragon mayonnaise.
Mignonette is a traditional accompaniment to chilled, raw oysters containing a mix of pepper, shallots, and vinegar.