Dressings & Dips

A delicous seasonal alternative to classic eggs benedict.

In cookery, hollandaise is a ‘mother’ sauce and has many variants which will add to your repertoire, while knowing how to poach an egg is a key skill.

Discover more seasonal recipes and cooking skills at our Cookery School.

This thick, moreish dressing is a staple with all manner of leafy salads throughout the year at Daylesford.

This is an amalgamation of two classics: mayonnaise and salsa verde, the famous Italian green sauce, full of herbs with capers and anchovy.

This salad s a great way to use up leftover chicken alongside baby gem lettuce, charred courgettes and a tarragon yoghurt dressing.

A juicy steak is the ultimate carnivorous treat when you are craving something meaty.

We have paired the perfectly cooked steak with a piquant, herb-rich sauce that combines elements of salsa verde and chimichurri, plus some beautiful wild garlic from our estate.

Elevate your culinary skills at our Cookery School's Steak Night and learn the all important techniques and secrets to cooking the perfect steak at home every time. 

The contrasting colours of the punchy green tapenade and the rich reds, oranges and yellows of our heritage tomatoes are stunning. 

A great dinner party dish that combines different textures of raw and butter roasted asparagus with sauce gribiche, a classic French sauce that is both rich and sharp.

Discover more seasonal recipes and cooking skills at our Cookery School.