Both these recipes are in Basics etc., and are both variations on a basic recipe. I'm not really planning on eating them, but thought I'd better get through them while I had some time to myself at home.
385. Sauce Verte
This is a mayonnaise, with dijon mustard added at the start, as well as some chopped herbs, and blanched spinach. Nigella says you can add capers, gherkins and anchovies, treating it like a salsa verde, but with mayonnaise instead of oil as the binding agent. I like anchovies, I took this option.
386. My mother's white sauce
This one is, unsurprisingly, a variation on the white sauce recipe. In it, Nigella says to crumble a bit of a chicken stock cube with the flour at the start, to add a rounded salty savouriness to the sauce. My one turned out a bit brown, which I think is a combination of the stock cube, and the fact that I overcooked the flour at the start. It smelled pretty good though.
Nigella's mother's white sauce