All posts by The Saucemaster
Have you ever heard of Saba?
We’ve been selling Acetaia Leonardi Saba for years and receiving rave reviews from home cooks and professional chefs alike. What is Saba – a quick review Saba is an ancient Greco/Roman culinary condiment and sweetener made from...
- Posted June 4, 2019
Muhummara -Walnut-Garlic Spread
In the United States we are still discovering many of the wonderful and unusual combinations of spices and foods from the Middle East. Walnuts and garlic may seem to be an unlikely combination but we assure you...
- Posted June 1, 2019
Grilled Fruit Kabobs w/Chocolate Sauce Drizzle
This is the perfect way to top off a delicious barbecue with family and friends. It’s simple and easy and everyone can join in on the fun of preparing, grilling and drizzling their own kabobs. Your job...
- Posted May 29, 2019
How to Use Wine to Make a Sauce
To Wine or Not to Wine, that is the Question When in Rome, do as the Roman’s do. And fortunately for the modern world, the Romans added wine to their cooking and sauce. The rest of the...
- Posted May 26, 2019
Prepping Shrimp for the Barbie
There’s no reason to be scared of peeling and deveining shrimp. It’s supper easy. Save a few dollars and put it towards more shrimp by doing it yourself. This method, from Sunset Magazine, will show you how easy...
- Posted May 23, 2019
VerJus – Rediscover an Ancient Secret
A New Old World Culinary Adventure We’re very excited to introduce you to a product that is new to us but is a very ancient cooking ingredient, VerJus. It was very popular during medieval times and used...
- Posted May 20, 2019
Hearty Onion Soup
For an onion soup that lingers in your mind long after the last spoonful is gone… … try this creamy blend of caramelized onions that’s puréed with Riesling wine and a dash of sherry, along with the...
- Posted May 17, 2019
The Mystery of Saffron Explained
A Guide to Saffron Saffron is a spice, but not just any spice – it is in fact the most expensive spice in the world. But what makes it so expensive and how can we use it...
- Posted May 14, 2019
A Guide to Capers
The caper is one of those foods that a majority of people outside Europe have either never heard of or that have no idea what it is. Yet its distinctive flavor can make the difference between an...
- Posted May 11, 2019
A Guide to Types of Wines for Cooking
White Wines Dry white wines are best used with poultry, veal, and fish. Beurre Blanc Sauces Sauvignon Blanc Muscadet Reduction Sauces and Pan Sauces Sauvignon Blanc Chardonnay Poaching, Steaming, Sautéing, Stir-Frying Pouilly Fume Chenin Blanc Pinot Blank...
- Posted May 8, 2019