Figuring out your signature sauce means you can make it with your eyes closed.

Lyndi Fultz

10 years ago

Content sponsored by #denigris1889

Last week I was interviewed for an upcoming local podcast and the interviewer asked me “what food or dish are your really excited about right now?” I admit I paused a bit longer than I should have. How do you answer when thoughts of everything edible comes piling in all at once, begging to be the one that gets the nod? I danced around the actual question and replied something to the tune of, “actually, it’s more of a sauce that I am currently excited about.”

How does one get excited about a sauce, you say?

Hmm, did you get excited the first time you tasted Thai curry? Or, Sriracha sauce. How about the first time you tasted a perfect Hollandaise sauce and thought that time would stand still… indefinitely.

THAT is how you get excited about a sauce!

Have you ever watched cooking shows, in particular the ones where chefs are put on the spot to create, and marvel how awesome it would be to just whip up a sauce from memory and take the gold? I want that confidence. It takes time and experimentation yet it has paid off.

I have found my signature sauce.

Lately it has found its way to roasted turnips, grilled chicken, pan roasted chicken, and smoked rack of lamb. The flavors are a perfect blend of kick, smooth, and depth. It is incredibly simple to pull together with basic staples that I believe every kitchen should have: Dijon mustard, balsamic vinegar, grated Romano cheese, garlic, extra virgin olive oil, sea salt and cracked black pepper.

Try it. Riff on it.

Experiment and make your own masterpiece from it. You will know you’ve mastered your signature sauce when you can make it with your eyes closed.

Always start with a beautiful bowl. It adds to the experience.

Step 1.

Add 4 tablespoons of Dijon mustard to your beautiful bowl. The contrast of the mustard to the bowl is simply beautiful.

Step 2.

Add 4 tablespoons of extra virgin olive oil to the mustard. I recommend waiting until all the ingredients are added before mixing because the layers are simply a beautiful work of art.

Step 3.

It’s balsamic vinegar time. 4 teaspoons are just about right and adds a perfect balance to the kickiness of the Dijon. Yes, kickiness is a word I just made up.

Step 4.

Garlic. Minced. 2 cloves will be a nice touch.

Step 5.

Sprinkle in a teaspoon of sea salt. It smooths everything out.

Step 6.

It’s cracked pepper time. Feel free to use regular black pepper. ½ teaspoon.

Step 7.

Lastly, add 4 tablespoons of finely grated Romano cheese. Parmesan will work splendidly, only make sure it is finely grated so that it adds to the creaminess of the sauce.