3 mother sauces for trendy cooks

Cape Argus - - LIFESTYLE -

TO IM­PROVE your cook­ing, learn how to make and use sauce like a pro­fes­sional.

Chefs are masters of ef­fi­ciency in the kitchen: max­i­mum flavour for min­i­mum ef­fort. Shouldn’t that be your motto, too?

The right sauce can el­e­vate a dish, im­prov­ing and bal­anc­ing flavour, com­pen­sat­ing for un­der sea­son­ing or adding strik­ing vis­ual con­trast.

These three ba­sic types of sauces ap­pear over and over again on menus and in cook­books that fea­ture the kind of veg­etable­heavy, flavour-dense food that cooks and eaters favour to­day: yo­ghurt sauce, herb sauce and tahini sauce. | The New York Times

| Jessica Emily Marx | The New York Times

A ba­sic tahini sauce, which can be used as a gar­nish for roast chicken and lamb, driz­zled over sliced toma­toes and cu­cum­bers.

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