Mother Sauces And Other Comfort Food
This weekend I whipped out my book of sauces and decided to build an entire menu around sauces. I made salted caramel for popcorn, a pear sauce for my morning yogurt and a beurre blanc to go with my roasted chicken. One of the hardest things to get to right is what we often see as easy. Roasting a chicken is an art that takes time to master. I find that brining the chicken first creates a juicy chicken that practically falls off the bone.
The same idea is true about sauces. A French mother sauce like a beurre blanc is basis for so many other sauces but learning how to make beurre blanc with the right consistency, texture and flavor requires a little practice. I decided to use a roasted chicken as my canvas because I wanted to taste all the flavors together in harmony.
Cooking is a life time of learning and often relearning. The amount of time I spend testing and trying out recipes most likely would qualify as a full time job. But I do this because I really do love cooking. At the end of the day my goal is simple. I just want to make good food that feeds the soul.