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SA’s Top Chefs Share the Secrets Behind their Signature Sauces
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SA’s Top Chefs Share the Secrets Behind their Signature Sauces
Writer: Bianca Coleman Whether it’s ketchup on chips or a jus that’s taken days to make, poured tableside at a restaurant, the right sauce is intrinsic to food. It enhances and elevates every dish to which it is invited, bringing flair to the flavour. Sweet, savoury, tangy or spicy; béchamel, velouté, hollandaise or béarnaise; good old gravy, mayonnaise or aioli; crème anglaise, fruit coulis, salad dressing, mint sauce on roast lamb, brown sauce…
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