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 Post subject: 5 'basic' sauces from NYT
PostPosted: Wed Aug 10, 2016 2:14 pm 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2168
Location: Regina, Saskatchewan, Canada
Once again, I recommend reading the comments, at least the Editor's Picks - good discussion with relevant points.

http://www.nytimes.com/2016/08/03/dining/pesto-tahini-pepper-sauce-recipes.html

I don't see these 5 sauces as being rivals to the 5 traditional basic French sauces (Google them if you don't know), but I do like the idea that they are not one-trick ponies; they last a reasonable time and are applicable to various ingredients.

For those of you that read here but don't comment, I highly recommend trying at least one of these sauces and telling us about your experience. ;)


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 Post subject: Re: 5 'basic' sauces from NYT
PostPosted: Wed Aug 10, 2016 2:43 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5117
Location: Portland, OR
I like the idea, but I don't feel like they've pinned the "5 new mother sauces".

Yogurt sauce and Tahini seems spot-on. But the others seem too specific; I'd like to seem them reduced to their essentials.

Like, it seems like there's a "garlic paste" concept which would cover pesto/skordalia/romesco/etc. Basically, if you mash raw or roasted garlic with olive oil and "stuff", you have a host of sauces.

"Pepper salsa" is really Adobo. Which is definitely a "mother sauce"; Santabanez did a whole cookbook of adobo variations.

I'm not really sure how to sort out the whole salsa fresca/herb salsa/salmoriglio/vinagrette complex. It seems to me like there's 1 or 2 mother sauces there waiting to come out. But I'm not sure what they are.

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 Post subject: Re: 5 'basic' sauces from NYT
PostPosted: Wed Aug 10, 2016 6:04 pm 
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Nuoc cham is but one basic Asian sauce, which I use frequently.

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 Post subject: Re: 5 'basic' sauces from NYT
PostPosted: Wed Aug 10, 2016 7:00 pm 
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Location: Ottawa, ON
I think fuzzy pretty much nailed my feelings on them as mother sauces. However, I do plan to make a couple of them :)


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 Post subject: Re: 5 'basic' sauces from NYT
PostPosted: Sat Aug 13, 2016 2:48 pm 
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Joined: Thu Dec 18, 2008 1:03 am
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Dave,

Don't even get me started on Asian sauces, that would add like 4-8 additional "mother sauces". Nuoc cham (which kinda covers any fish sauce-based sauce), curry paste, dashi ...

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