I have added a few more recipes for the Gerd Jordano episode of The Inn Crowd. The sauce vierge was originally from chef Michele Guérard. *Michel Guérard (born 27 March 1933 in Vétheuil, Val-d'Oise) is a French chef, author, one of the founders of nouvelle cuisine, and the inventor of cuisine minceur. The sauce originally had fresh black truffles and is great when budget permits. It works well with many seafood items such as salmon, scallops, swordfish, sea bass and the like.
*Wikipedia
The melba sauce, invented by Chef Escoffier, was named after the opera singer Nellie Melba ( as was Melba toast). It is a versatile sauce used in many pastry presentations. I make it in batches and freeze it for future use.
Chef Michael Hutchings
