Get saucy: Jan Bilton spices up everyday meals
Dinner can be transformed from ho-hum to happy with the addition of an innovative sauce. Our classic tomato sauce (ketchup in the USA) when combined with equal amounts of hoisin sauce, a pinch of grated root ginger and a squeeze of orange juice transforms a plain grilled chop into a sweet and sticky, finger-licken’ lamb-y bit of lusciousness.
In the 19th century French chef Marie-Antoine Carême popularised five ‘mother’ sauces. Béchamel, Velouté, Espagnol, Tomato and Hollandaise. However, these traditional sauces have been replaced with ones that reflect a change in menu preferences. Pesto, salsa, yoghurt, herb and tahini better complement our lighter, more flavoursome, vegetable orientated meals. And from these new ‘mother’ sauces, have come dozens of spin-offs.
Asian sauces have become common in traditional dishes from the West. For example, Gochujang, a fermented paste of sauce prepared from chillies, glutinous rice and soy beans. It is the most recognised condiment flavour in Korean cuisine tasting a bit like a complex combo of vegemite, chilli and miso. It certainly adds interest to meatballs.
A new locally-made sauce on the market is black garlic and truffle. It has a rich flavour ideally suited to grills or barbecues but I find it also enhances the taste of mushrooms.
Barbecue sauce is becoming more popular than our traditional tomato classic. Add it to casseroles to boost background flavours and it’s all the seasoning you need when slow cooking a shoulder of pork to make succulent sliders.
I used Wild Country Black Garlic & Truffle Steak Sauce. Get the recipe
The BBQ sauce is all that is needed for fab flavour but add other goodies if you wish. Get the recipe
Great served on rice for dinner or as nibbles with 5 o’clock drinks. Get the recipe