11-PANTRY SPICES BLENDS, SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSING

We are tempted to call this chapter THE WORK HORSES! These recipes represent the little somethin’-somthin’ that make the meal complete. We call it the difference between good and wow. Classic stock making on steroids give us the opportunity to use less quantity with greater flavor impact. Sauces of the past were often thick and used to covered the entire food they accompanied to, in some instances, mask flavors. Modern refrigeration and proper food safety practices all but removed the need to cover flavors. Instead we suggest sauces to compliment, not cover. We “pool” it on the plate as background, we dollop it on top, and we lightly nappe, adding just enough to bring out the flavor of the item it is accompanying.