Three insane sauces, but little known in Romania. They can be easily cooked at home and turn meals into a taste festival
Sauces often make the difference between a bland dish and a tasty one. Especially for children. However, we know that many commercial sauces are unhealthy. There are, however, some recipes for traditional, established sauces that are easy to make at home.
Bufallo sauce PHOTO aboutmom.com
Sauces are flavored liquids, often thickened, used in gastronomy to accompany, complement and enrich the taste, texture and appearance of culinary preparations. They add flavor, color and creaminess, stimulating appetite and digestion. They can be hot or cold, based on ingredients such as meat stocks, dairy products or emulsions. At least that's the gastronomic definition of sauces. And we are convinced that without them, at least some dishes do not have the same charm. Try, for example, a hot dog or hamburger without sauce, a pizza or a portion of crispy and crispy wings. However, many people are reluctant to use commercial sauces, especially when it comes to children.
What do we do when the child or family members dream of pizza or crispy with tons of sauce and we don't want to give them the unhealthy commercial one? There are quite a few solutions. First of all, “hand made” sauces, i.e. made at home in your own kitchen. There is a fear that they will not turn out as delicious as those in the E-commerce and will be implicitly refused. But there are recipes that explain how to make, step by step, the best sauces in the world. If ketchup, garlic mayonnaise, mustard, tartar sauce or bechamel sauce are ultra-famous, there are also very famous variants on other continents but less known here, but which can transform fast food dishes at home into a delicious and much healthier meal.
An American sauce you can't help but fall in love with
One of the hottest sauces in the world, but less known here, is Buffalo sauce. As the name indicates, it is an American culinary production, from the city of Buffalo, New York state. This spicy and flavorful sauce was first created in 1964 by Teressa Bellissimo at the Anchor Bar in Buffalo. Originally Teressa wanted a more special sauce to season the chicken wings.
These were originally reserved for making soup. They were boiled and after giving flavor to the soup they were thrown away. Teressa was not reconciled to this way of making waste and thought about how to make use of them. So he fried the wings and created this Buffalo sauce to turn them into a murderous delicacy that has become famous not only on the American continent. They are the famous Buffalo Wings. The sauce used to create this dish was made by mixing the hot cream of cayenne pepper with melted butter to create a sour, buttery and spicy sauce. It wasn't until the 80s that Buffalo wings gained national popularity, eventually becoming a staple at events like the Super Bowl.
Later they became known through fast food chains in Europe and then in the world. “This Buffalo Gravy is so good, you'll want to use it as a dip for everything – from fries to roasted cauliflower pieces, chicken wings, and pretzels.”says chef Rhonda Cawthorn for her food blog About a Mom. Here is how it is prepared.
You need half a cup of hot sauce, which you can also make at home with fresh chilies. To this is added a quarter of a cup of unsalted butter, a tablespoon of white vinegar, a teaspoon of Worchester sauce, and a teaspoon of garlic. It would be ideal to put garlic powder for quick homogenization. In a small saucepan, combine the hot sauce, vinegar, Worcestershire sauce, garlic powder, and optional cayenne pepper. Set over medium heat and bring to a boil, stirring frequently. As soon as it bubbles around the edges, remove from the heat and stir in the cold butter with a whisk until melted and smooth. Attention, it is ideal that when you put the butter, you take the composition off the heat. If you feel it is a bit too runny, you can add a little cornstarch.
“Big Bob's” Delight, ideal for chicken recipes
Another symbolic sauce from the American continent, but little known in Romania, is Alabama White Sauce, or in direct translation Sosul Alb din Alabama. It is ideal for anything you make with chicken and want to give it a special flavor. Of course, it can be used for grilled dishes of any kind. Alabama White Sauce was created in 1925 by Robert “Big Bob” Gibson a legendary Alabama brewmaster who founded the famous “Big Bob Gibson Bar-BQ” restaurant in Decatur in 1925.
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Basically, “Big Bob” was looking for an innovative sauce to give the smoked chicken a juicier texture, so it would be more flavorful on the plate. In fact, this Alabama White Sauce was invented at his backyard barbecue in Decatur. He later brought it to the restaurant and taught the employees how to make it. In a few decades it became a “must have” of grills throughout the southern part of the United States and then a symbol of American barbeque. In the United States it is traditionally used as a finishing sauce for hickory-smoked chicken (the wood of a genus of North American trees (Carya), related to the walnut, known for their extremely hard, dense, heavy and flexible wood.
It is used in the food industry for smoking, due to the strong flavor it imparts. At the same time, it was taken over by the fast food industry but also by restaurants that serve chicken dishes and turned into a real magnet for customers.
Alabama Sauce PHOTO budgetbytes.com
Alabama White Sauce is made with one cup of mayonnaise, two tablespoons of apple cider vinegar, two teaspoons of grated horseradish and a little lemon juice. Don't forget salt, white pepper, garlic powder and optional cayenne pepper. Some also add brown mustard.
Prepare as follows: Add mayonnaise, apple cider vinegar, lemon juice, spicy brown mustard, horseradish and optional Worcestershire sauce to a medium bowl. Stir with a whisk to combine the ingredients. Put the salt, white pepper, garlic powder and cayenne pepper in the bowl. Add the ingredients and mix well. For a more intense flavor, refrigerate the sauce overnight before using. Chefs say you won't regret it.
The sauce from the time of the Romans. A delicacy with Mediterranean flavors
Crossing the Atlantic back to Europe we discover an exceptionally old but incredibly good sauce. A traditional sauce for ancient and medieval fast food. It is called aioli sauce and is characteristic of the Mediterranean area. It is actually a type of garlic with olive oil. Its origins are debated, with some attributing the earliest garlic and oil sauces to the Egyptians, while others note that the Roman scholar Pliny the Elder recorded a similar sauce made from garlic, oil and vinegar. In any case, its European origin is not Roman. Conquerors by nature, they borrowed this sauce from the occupied peoples of the Iberian area and southern Gaul. And that's because its name comes from Provençal (aioli) and Catalan (alh-oli), which translate simply, “garlic and oil”.
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Aioli Sauce PHOTO Matt Taylor-Gross Food Styling by Debbie Wee
Actually, aioli sauce is more like a garlic paste with olive oil and sea salt. Traditionally, aioli is obtained by crushing garlic in a mortar, using the pestle. Gradually pour olive oil and rub until a thick and aromatic paste is obtained. It is essential in Provençal and Catalan cuisine, served with fish, vegetables, meat and stews such as bouillabaisse. Here's how to prepare the recipe refined by chefs over the centuries. Mayonnaise, garlic, lemon juice, sea salt, olive oil are used. Crush the garlic cloves in a mortar, add the lemon juice and blend. Let sit for 15 minutes for the flavors to meld. In France, a bit of Dijon mustard is also added. Incorporate the mayonnaise, prepared with olive oil, with a whisk until smooth. Taste and season with salt. Aioli is an ultra delicious sauce that can be eaten with almost anything.
