Flav­boouorsters Get saucy with th­ese ver­sa­tile meal mak­ers

Grand Magazine - - FOOD - Story and pho­tos by Matthew Kadey

CHEFS HAVE long known that the dif­fer­ence be­tween an ad­e­quate meal and a su­perb one is a strong fin­ish in the form of a swoon-wor­thy sauce. So what bet­ter way to perk up your taste­buds af­ter a long win­ter than by hit­ting the sauce when it comes to your steak or roasted pota­toes?

But stel­lar sauces don’t need to be time-sap­ping calo­rie bombs dished out by French chefs.

Sure, you could pour the gro­cery-store va­ri­eties over your chicken breast, but they will al­ways taste, well, like they came from a bot­tle. That’s why I al­ways make sure my fridge is re­plete with a se­lec­tion of no-fuss and healthy home­made sauces that can be called upon at a mo­ment’s no­tice to in­stantly jazz up what­ever is on the menu for the day ahead.

Here is a se­lec­tion of my favourite flavour-boost­ers.

This punchy sauce adds vis­ual ap­peal to ev­ery­thing it adorns. The tem­pered kick of the horse­rad­ish is the per­fect coun­ter­point to the nat­u­ral sweet­ness of the beets and car­rots.

Sand­wiches, burg­ers, pork chops, fish, lamb, roasted cau­li­flower or mush­rooms, quinoa, lentils, cheese plates or hard-boiled eggs. My favourite is to spoon it over smoked fish or canned sar­dines that have been

perched atop rye crack­ers or rye toast.

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