In addition to over 150 recipes that reflect today's tastes for seasonal produce, international ingredients, and alternative dietary choices, there are dozens of tips and tables suggesting ways to adapt and customize sauces. There are innovative Meatless Reductions, international Sauces That Start with a Can of Diced Tomatoes, and an Endlessly Adaptable Stir-Fry Sauce. Don't have time to make stock? Brew a quick “Mock Stock” or savory infusion. Not eating meat? Avoiding wheat? Check out the chapter called Respect Your Mother, where, alongside the classics, there are tantalizing recipes for Vegan Corn “Hollandaise” (pictured on the cover), Soy Cream Sauce, and Eggless Mayo.
In a conversational and very readable style, Volland teaches the “whys” and “hows” of sauce-making so cooks can better understand their ingredients to create the dish they want. And because she knows that even the best cooks have off-nights, she finishes with a list of Remedies for Faltering Sauces.
Mastering Sauces is the go-to resource for all cooks, all tastes, and all diets. From broths to gravies to condiments and everything in between, recipes include:
• Sweet Corn and Green Chile Broth
• Pink Grapefruit and Hibiscus Reduction
• Tomatillo and Pumpkin Seed Sauce
• 3-Ingredient Teriyaki Sauce
• Vegan Cashew “Cheese” Sauce
• 5-Minute Dark Chocolate Sauce
Buy book on Amazon.com: Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors