A bain-marie is a double boiler or water bath used to heat delicate egg-based sauces such as Hollandaise to help prevent the sauce from splitting due to too high a temperature and for melting chocolate. You can make one using a glass bowl over a pan of gently simmering water.
The original Tabasco sauce is a hot spicy condiment made only from Tabasco peppers, salt and vinegar. Originally both the peppers and salt came from Avery Island, Louisiana home of the manufacturer, the McIlhenny Company.
Harissa is a popular North African hot chilli paste generally made from a mix of smoky, roasted red peppers, hot chilli peppers, garlic, spices such as coriander and caraway seeds and olive oil.
Worcestershire Sauce is a fermented liquid condiment created in 1837 by two English chemists. It is used in lots of home cooking, burgers, soups, stews and casseroles, principally because of its savoury flavours and as a source of umami. Specifically, Worcestershire Sauce is a principal ingredient in Welsh Rarebit, Caesar Dressing, and the Bloody Mary Cocktail.
Mignonette is a traditional accompaniment to chilled, raw oysters containing a mix of pepper, shallots, and vinegar.
Sriracha is a hot chilli-based condiment from Thailand used predominantly in Thai and Vietnamese cooking and used in soups, sauces and as a dip for seafood and spring rolls.
Crème fraîche the French for ‘fresh cream’ is a dairy product, a soured cream containing 10–45% butterfat. It is often served simply with soft Summer berries or poached fruits and added to soups and sauces as an alternative to cream. Crème fraîche is produced by adding a starter culture of bacteria to heavy cream, and allowing it to stand at room … Continue reading Crème fraîche