When it comes to making sauces today, old-school rules no longer apply. These bright vegetable-, citrus-, and herb-based mixes add a jolt of flavor to just about any dish you can think of, from seared lamb chops to whole fish to rice and beans. We love how lemons and limes lend pucker, shallots and garlic give depth, and olive oil--not butter--brings everything together. Unlike by-the book "classic" sauces that involve roasted veal bones and complicated reductions, these require little more than a mixing bowl or the press of a food-processor button, along with a willingness to lighten up.
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Green Harissa (click for recipe)
Romesco Sauce (click for recipe)
1-Kimchi Relish (click for recipe)
2-Charred Lemon-Shallot Chutney (click for recipe)
3-Avocado-Lime Sauce Vierge (click for recipe)
A Fresh Take on SauceClassic French sauces rely on butter, wine, and stock to build flavor, but the vibrant blends in these pages remind us there's a fresher, easier way. here, the new rules for making a modern sauce.
Use HERBS, not mirepoix Traditional sauces derive savory character from vegetables (carrots, onion, celery) that simmer in the stock. Modern sauces turn to fresh herbs, which impart bright notes and zing.
Use CITRUS, not wine Wine can add a layer of flavor to sauce, but using lemon and lime juice instead will lend a crisp acidity that counters the richness of meats and other proteins.
Use OLIVE OIL, not butter The creaminess of butter can make sauces taste heavy and indulgent. Swap in extra-virgin olive oil to bring out the greener, complex flavors of your herbs and spices.