My sister is the queen of condiments and sauces. She can whip up a marinade or a dressing in a snap. I drive all the way to Maryland for her guacamole and enchilada casserole; her enchilada sauce should be bottled and sold.
Recipes stand out because of their sauces, marinades and dressings. There are roux, tomato sauces, egg sauces, cheese sauces, relishes, salad dressings and stocks. The embellishment through the addition of herbs, fruits, wine and creams is what makes them unique.
One of my favorite cookbooks is The Encyclopedia of Sauces by Moya Clarke. I’m pretty sure my sister gave me this book as a gift because my sauce repertoire had been limited to chicken or beef gravy, alfredo and hollandaise. Over the next month, I will be posting my favorite sauces.
In the meantime, if you are sauce challenged or just looking for some inspiration to turn a ubiquitous piece of roasted chicken into something special. Try Moya’s book.