by Admin | May 7, 2020 | Sauces
MAKES: About 1 cup TIME: 10 minutes Simpler, purer, less complex than traditional pesto, parsley pure is to me at least more of a standby. For one thing, you can find decent parsley year-round. For another, it’s a brighter, fresher pure and therefore less...
by Admin | May 7, 2020 | Sauces
MAKES: About 1 cup (4 servings) TIME: About 15 minutes When the Japanese chef Yumiko Kano showed me this sauce, she used it to dress blanched and shocked green beans (see Shocking Vegetables). But now I toss it on all sorts of vegetables, from grilled eggplant or...
by Admin | May 7, 2020 | Sauces
MAKES: About 1 quart TIME: 26 hours, largely unattended Mushroom ketchup has been made in England for at least four hundred years, and with good reason: It has a rich, earthy flavor and velvety texture, and it’s terrifically versatile. Spread it on toast...
by Admin | May 6, 2020 | Sauces
MAKES: About 11/4 cups TIME: 15 minutes This colorful dressing is the high-quality version of the goopy stuff they put on salads in many Japanese restaurants. I make it in the food processor, but if you prefer something smoother, just throw everything in a blender....
by Admin | May 6, 2020 | Sauces
MAKES: 1 cup TIME: 10 minutes I have made whole-egg mayonnaise countless times with blender, food processor, and whisk, and though the machines make things marginally easier, all techniques are foolproof if you follow the simple suggestions in The Basics of Mayonnaise...
