Flavboouorsters Get saucy with these versatile meal makers
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.