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Sauce

Sauce

Carbonarra

While you might have seen carbonara in Italian restaurants, the real deal is nothing like the one you get there. In a pan render some bacon (you can also use pancetta or guanciale) until very crispy at low heat. Strain the bacon fat off and reserve. Cook your spaghetti as usual but stop short of …

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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.