The basic white sauce of French cooking: a roux of butter and flour, cold milk, salt, pepper and a pinch of nutmeg. A croque-monsieur with a bubbling, browned top, lasagna that melts under your fork, a cauliflower gratin golden from the oven: they all start in the same little saucepan. The […]
An Indonesian condiment of cucumber and red onion marinated in vinegar and lime juice, served well chilled, with no added sugar. Thin cucumber rounds and slivers of red onion marinate in a sharp vinegar brightened with lime juice. Atjar ketimoen comes to the table well chilled, crunchy and decidedly tangy, […]
Hummus without chickpeas: a cauliflower purée blended until smooth with tahini and olive oil, livened up with roasted garlic, lemon and chili. Tahini gives it a creamy texture, roasted garlic adds an almost candied sweetness, and lemon and chili flakes bring each bite to life. This chickpea-free cauliflower hummus keeps […]
A green olive tapenade without capers or anchovies, brought together with sun-dried tomatoes and sunflower seeds, ready in 5 minutes in a mini food processor. Golden green in color, this tapenade combines the flavors of green olives, sun-dried tomatoes and lemon, soft enough to spread yet firm enough to stay on […]
A tomato-free red sauce: blended bell pepper, carrot, garlic and herbs, for spooning over pasta, pizzas, meat and vegetables. Bright red, smooth and glossy, nomato sauce coats pasta and pizzas just as well as meat and vegetables. Bell pepper, carrot, garlic and herbs create a fragrant base, with 2 g of […]
A glossy, deep-red cooked Indonesian chili paste, mellowed with homemade low-carb ketjap. A single spoonful is all it takes: glossy and deep red, it livens up grilled food with chili heat, lemongrass and umami notes. Sambal badjak is a cooked chili paste that adds depth to chicken, fish, tofu, eggs […]
A wild blueberry coulis thinned with coconut milk, with no added sugar, ready in five minutes. Purple and glossy on the spoon, this sauce brightens up a plate in one simple flourish. The bold tartness of wild blueberries meets the richness of coconut milk, with no added sugar, for a […]
A compound butter with pressed garlic, parsley and chives, perfect for melting over grilled meat, fish or vegetables. Freshly pressed garlic immediately fills the bowl with its aroma, while the soft butter and herbs hint at the pat that will melt over food hot off the grill. This compound butter […]
A chilled mackerel mousse with mustard, brightened with mint, chives and radishes. Chilled and distinctly briny, this mousse leads with mustard, followed by mint, chives and a hint of citrus, with radish adding crunch. It is a French classic with a smooth texture, served in small glasses, hollowed-out tomatoes or […]
A flour-free hollandaise sauce made with an immersion blender: butter, egg yolks and a touch of acidity. Warm and glossy, the sauce coats asparagus in a satiny veil, the butter melts in your mouth and the acidity of the lemon cuts through the richness. It’s an emulsified sauce made with […]
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