Sauce

Sauce

Fish Sauces

I watched him finish off a sauce by throwing in a segment of pink grapefruit and breaking it up with a whisk so the fruit infused the sauce with a perfect balance of acidity (always finish a fish sauce with citrus or vinegar). Marco Pierre White

Ketchup

Ketchup originated in China, the first recipe on record dates back to 544 A.D. It was originally a fish sauce called ke-tchup, kôechiapor kê-tsiap in Hokkien Chinese. In the early 18th century, the sauce had made it to what is now Malaysia and Singapore. The Indonesian-Malay word was kecap (pronounced “kay-chap”). English explorers took the sauce to the …

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Aioli

True aioli is an emulsion created with just garlic and extra virgin olive oil. In fact, the name aioli translates to “garlic oil.” Garlic does not have strong emulsifying properties like egg yolk, so it takes a great deal of elbow grease to emulsify olive oil into the garlic, especially when using a mortar and …

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Seasoning a sauce

Seasoning a sauce comes at the end, if at all, and never during the process of making it. “By reducing [a sauce], it will become saltier. You can always add more salt in the end when your sauce has reached the proper consistency.” Chef Alex Ageneau of Paris Club

Saving burnt gravy

If you are making gravy and accidentally burn it, just pour it into a clean pan and continue cooking it. Add sugar a little at a time, tasting as you go to avoid over-sugaring it. The sugar will cancel out the burned taste.

Pan sauces

When making pan sauces from vegetable fond, add a bit of mustard seed to aid in thickening. Fond produced from vegetables has little protein and will not thicken unless either starch or mustard seed are added. Mustard seed is better because starch dampens flavour too much. Johnathan Law, Restaurateur