Library: Foods you can
stop buying, start making
I have a new love. It’s perfecting the five French mother sauces. First up: hollandaise, a velvety lemon-butter that partners with meat, fish, eggs, grains or vegetables. A very democratic sauce. One for all.
I decided to start with homemade mayonnaise, a cousin of hollandaise. For such a common condiment it is very complicated. Which oil? Whole egg or just the yolk? Lemon juice or vinegar? Use an arm-powered whisk or blender? That’s where a number of lovely books came to my rescue, especially Martha Holmberg’s “Modern Sauces: More Than 150 Recipes for Every Cook, Every Day.”
But my greatest discovery was the handy compendium to the self-sufficient and frugal gourmet, “The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making” by Alana Chernila. It is very resourceful, inspiring, entertaining and useful.
Next challenge, ketchup, which is the common derivative of sauce tomate.
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