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The Secret to Making
Perfect Sauces
BASIL PESTO $3.09/100g
CRANBERRY SAUCE $1.49/100g
The difference between good food and great food is oftentimes the sauce. There’s just something about a well-made sauce that makes you devour the whole plate without coming up for air. And we know that you don’t always have time to simmer, emulsify, reduce or purée (that’s why we make so many sauces for you to take home), but if you do fancy
T O M AT O SAUCE
yourself a saucier, try these tips from our chef!
$1.59/100g
ALFREDO SAUCE $1.79/100g
U S E Q U A L I T Y I N G R E D I E N T S . This is a no-brainer, but we always start with ingredients like 24 month aged Parmigiano Reggiano, fresh basil leaves or market made stocks to ensure the finished sauces are sensational.
B A L A N C E T H E F I V E T A S T E S : S W E E T, B I T T E R , S A L T Y, S O U R A N D U M A M I . This means repeatedly tasting the sauce as you’re making it, and adjusting the flavour with sugar, salt, citrus, vinegar or other condiments. If you’re making a sauce that needs to be reduced, season it after the volume is reduced otherwise the flavours may be too concentrated.
F L A V O U R ’ S G R E A T, B U T H A V E Y O U T R I E D T E X T U R E ? Think about how the sauce will be eaten and make sure the texture matches. You don’t want your glaze running right off the turkey, so make it thick enough to stick. (A good rule of thumb is to dip a spoon and let the glaze run off. If it coats the back of the spoon it’s ready.) Strain your gravy for a velvety smooth texture. Emulsify your dressing thoroughly to bind the oil and acid together in smoothness and harmony.
We deliver! Order groceries online at sunterramarket.com.
Recip e onl sunt ine a erra t mar k et.co /reci m pes
TURKEY G R AV Y $1.39/100g JUNIPER BERRY GLAZE $1.79/100g
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