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5 'basic' sauces from NYT
http://www.cookaholics.org/viewtopic.php?f=39&t=4370		 Page 1 of 1
Author:  wino [ Wed Aug 10, 2016 2:14 pm ]
Post subject:  5 'basic' sauces from NYT
Once again, I recommend reading the comments, at least the Editor's Picks - good discussion with relevant points.

http://www.nytimes.com/2016/08/03/dining/pesto-tahini-pepper-sauce-recipes.html

I don't see these 5 sauces as being rivals to the 5 traditional basic French sauces (Google them if you don't know), but I do like the idea that they are not one-trick ponies; they last a reasonable time and are applicable to various ingredients.

For those of you that read here but don't comment, I highly recommend trying at least one of these sauces and telling us about your experience. ;)
Author:  TheFuzzy [ Wed Aug 10, 2016 2:43 pm ]
Post subject:  Re: 5 'basic' sauces from NYT
I like the idea, but I don't feel like they've pinned the "5 new mother sauces".

Yogurt sauce and Tahini seems spot-on. But the others seem too specific; I'd like to seem them reduced to their essentials.

Like, it seems like there's a "garlic paste" concept which would cover pesto/skordalia/romesco/etc. Basically, if you mash raw or roasted garlic with olive oil and "stuff", you have a host of sauces.

"Pepper salsa" is really Adobo. Which is definitely a "mother sauce"; Santabanez did a whole cookbook of adobo variations.

I'm not really sure how to sort out the whole salsa fresca/herb salsa/salmoriglio/vinagrette complex. It seems to me like there's 1 or 2 mother sauces there waiting to come out. But I'm not sure what they are.
Author:  pepperhead212 [ Wed Aug 10, 2016 6:04 pm ]
Post subject:  Re: 5 'basic' sauces from NYT
Nuoc cham is but one basic Asian sauce, which I use frequently.
Author:  Paul Kierstead [ Wed Aug 10, 2016 7:00 pm ]
Post subject:  Re: 5 'basic' sauces from NYT
I think fuzzy pretty much nailed my feelings on them as mother sauces. However, I do plan to make a couple of them :)
Author:  TheFuzzy [ Sat Aug 13, 2016 2:48 pm ]
Post subject:  Re: 5 'basic' sauces from NYT
Dave,

Don't even get me started on Asian sauces, that would add like 4-8 additional "mother sauces". Nuoc cham (which kinda covers any fish sauce-based sauce), curry paste, dashi ...
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