Welcome to “Cookbook of the Week.” This is a series where I highlight cookbooks that are unique, easy to use, or just special to me. While finding a particular recipe online serves a quick purpose, flipping through a truly excellent cookbook has a magic all its own.
Sauce making takes a keen palate for balancing flavor, consideration for texture, sometimes careful emulsification, and awareness for proportions. It’s no wonder we often reach into the condiment shelf of our fridge door, no one wants to screw up a sauce. I think having a helpful sidekick with reliable sauce recipes might be just what we need. That’s why I chose Saucy for cookbook of the week.
The chapters are organized by flavor profile, texture, and sometimes by ingredient, like creamy or tomato-based. One of my favorite features of this cookbook is the section in the front that gives you sauce pairings based on what your main dish is. When I set out to make lunch or cook dinner, I’m thinking of my main meal first. Am I eating dumplings tonight or salad? How should I finish off that roast chicken? Once I have that all figured out, I can flip through this cookbook and mosey over to the Chicken and Fish section of pairings and decide which of the 15 suggested sauces sounds good to me.
The sauce (and dish) I made this week
I fully believe a well-matched sauce can take a meal to the next level. However, I rarely make them from scratch. (Unless it’s gravy for mashed potatoes, obviously.) So that leaves me chronically buying sauces and tending to my library of condiments in the fridge. I’ll be honest, homemade sauce always tastes better but I settle for the bottled stuff for ease.
Part of the deciding factor was that this garlic sauce only required four ingredients—garlic cloves, salt, canola oil, and lemon juice—and I already had them all. To make life even easier, I used my Vitamix Ascent X5 to take care of all that finicky emulsification business. This sauce is a true aioli and meant to be bright white, thick, and spreadable like mayo, but a vampire’s nightmare. An aioli can take patience lest it break, like all emulsions. If you don’t have a high-powered blender, I recommend using an immersion blender to make life easier.
Credit: Allie Chanthorn ReinmannI may not have picked the funnest nor the fastest sauce, but I do believe I picked the most complementary sauce for my rotisserie chicken wrap. Alone, this garlic sauce is way too strong. It’s almost harsh with raw garlic. A bad recipe? No, friends. This is exactly why sauce-making is an art. Sauce is meant to support the main dish. It needs to be strong in small doses. You wouldn’t eat hot sauce as a bowl of soup. I hope.
Credit: Allie Chanthorn ReinmannSaucy is a great cookbook for any home cook that’s ever had the feeling like something’s missing. That feeling that your burger, chicken wing, or salad is on the brink of perfection but it’s falling flat for indescribable reasons. You need a sauce.
If you see yourself becoming a sauce maven, I suggest saving some jam jars so you can keep your collection organized in the fridge. Actually, a nice jarred sauce might make a great gift for Father’s Day. And why not throw in a copy of Saucy too?
How to buy it
Saucy is available as an ebook, but I insist on grabbing the hardcover if you can. It’s wonderfully compact with some really mesmerizing photography. If you have a bookstore nearby, leave the computer behind and see if they have Saucy in the cookbook section. If not, maybe they can order it for you.
Saucy: 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals $9.99 at Amazon Shop Now Shop Now $9.99 at Amazon Read More Details
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