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Yesterday we recommended serving proteins “three ways.” One of the ways to differentiate them is with sauces, and we recommended a look at the famed mother sauces of France. Then, we got an email from Food & The Menu, a magazine for chefs. The new issue features “10 Sauces Of The Moment”—options that span the…
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Original Roasted Raspberry Chipotle Sauce is an award winning condiment. Photo courtesy Fischer & Wieser. Perhaps we’re in a raspberry state of mind. Yesterday we recommended the delicious jam from Chad’s Raspberry Kitchen. Today it’s the Original Roasted Raspberry Chipotle Sauce from Fischer & Wieser. The motto of the Fischer & Wieser specialty foods…
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Not surprisingly, cookbook author Danielle Walker makes her own condiments. Why? They deliver better flavor than mass-produced products, and in the case of tomato ketchup and barbecue sauce, a better sweetener than high fructose corn syrup, and less sweetener. Danielle is following up on her the Paleo Diet-focused Against All Grain (10 months on the…
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Ketchup with richer tomato flavor, thanks to sun dried tomatoes. Photo courtesy Traina Foods. Traina Foods says that they produce “the world’s finest sun dried fruit,” which they sell to manufacturers, ingredient companies and distributors. But they’ve taken some of their lush California sun dried tomatoes and turned it into ketchup. The sun dried…
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Ponzu sauce (photo © Fotoos Van Robin | Flickriver). Following our recent endorsement of rice vinegar as an everyday condiment is this one for ponzu sauce. Ponzu is a thin, dark brown citrus-based sauce commonly used in Japanese cuisine. Often mixed with soy sauce (shoyu), it is a popular all-purpose condiment and dipping sauce.…
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