3 mother sauces for trendy cooks

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.