The Five Mother Sauces

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Soups and Sauces Every Cook Should Know. Probably the most useful recipe in a cook’s repertoire, vegetable soup can make the most of any vegetables in your fridge that you can’t find a use for anywhere else. However, it’s often maligned as a disappointing or ‘needs must’ dish that’s eaten out of duty over anything else. But that’s only because we don’t give it the care and attention it deserves. A good vegetable soup should taste more intense than the ingredients it’s made from, and requires other ingredients to help bring those flavours to the fore. Vegetarian Menu Plan For A Week. Roasting your star vegetable can bring out its sweetness, while simply boiling it in stock (either vegetable to keep it meat- free or chicken for a richer flavour) will retain its freshness.

Frying onions and garlic in butter is essential, as they are the perfect companion to almost any vegetable, and adding herbs and spices will keep things interesting. Cream can be added for an extra- rich soup, and blending it with a little butter or olive oil will emulsify the ingredients and result in a very silky finish. Finish the soup with something acidic, such as citrus juice or vinegar, to cut through the vegetal flavour, then garnish with something crunchy for a contrast in texture.

Five of the Best Steak Sauces. It’s amazing when something so simple can taste just as good as the most complex and meticulously prepared thing in the world. Chimichurri is a prime example; a sauce so simple it isn’t even cooked. Hailing from Argentina – a country famous for its steak – it is nothing more than a combination of finely chopped parsley, garlic, oregano, wine vinegar and olive oil, acting like a sort of dressing for the beef. Deer Stew In Crock Pot here. It’s used as a condiment for everything, and each family has their own recipe that they swear is the best in the world. However, the universally recognised recipe combines two bunches of parsley, a sprig or two of thyme, four finely chopped garlic cloves, a tablespoon of red pepper flakes, 1. Chop everything up, let it rest for an hour in the liquid, season to taste and pass it around the table in a big bowl with a spoon, piling it on top of any cut of beef for a very zingy, flavourful sauce.

· Expand your weeknight dinner options with these five simple sauces and their variations.

In cooking, a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor. You’ve got problems, I’ve got advice. This advice isn’t sugar-coated—in fact, it’s sugar-free, and may even be a little bitter. Welcome to Tough Love. Chicken velouté, one of the five mother sauces of the culinary arts, is the basis for the classic suprême sauce, mushroom sauce and others. Since we covered so much ground in the French Mother Sauce Series, both on the blog and podcast, I figured it would be a good idea to place all the information in one.