Easy 4-Ingredient, No-Cook Sauce Recipe for Fall Vegetables (2024)

FAQs

What is a good seasoning for vegetables? ›

You can use fresh or dried herbs. If you are using dried, use less because the flavor is stronger. The amount will depend on how many veggies you are roasting. Spices – paprika, smoked paprika, cumin, chili powder, garlic powder, onion powder, turmeric, garam masala, curry powder, crushed red pepper flakes, etc.

Place vegetables in a steamer basket above boiling water. Tightly cover the pan to keep the steam in and cook until tender crisp. Steaming preserves more nutrients, flavor and texture than other cooking methods and is especially good for green vegetables.

To the original four sauces (Velouté, Béchamel, Allemande, and Espagnole) enshrined by his predecessor, royal chef Marie-Antoine Carême a century earlier, Escoffier added Hollandaise and Sauce Tomate, and reclassified Allemande. (Mayonnaise, one of his essential cold sauces, is now considered the sixth mother.)

Vegetables that do well in our cool months include members of the Brassica genus (cauliflower, broccoli, Brussels sprouts, cabbage, collard greens, turnips, bok choy, and kale).

To get restaurant-quality vegetables at home, change up how you prep and when you salt. Salt significantly improves your veggie's taste and is also a flavor enhancer. Avoid adding herbs and spices without salt since it's the salt that makes all the flavors pop.

Browning or caramelization, brings out the natural sweetness present in vegetables. more appealing than their raw form. Try sautéing asparagus, onions, and mushrooms. Steaming – Steam your veggies using a steamer basket over boiling water in a covered pan or skillet.

Add spectacular flavor: A little olive oil and garlic, a drizzle of balsamic vinegar, a squeeze of lemon, or a handful of fresh herbs can add excitement to veggies.

Espagnole, Hollandaise, tomato, bechamel, and veloute. Mayonnaise has been considered the 6th mother sauces as it as many forms as an aiole.

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

Sauces come in many forms and are made in many ways – gravy, salsa, fruit coulis, pan sauces. All of these fall into the broad category of sauces. There are three sauces we make VERY frequently when catering and running events: Veloute, Bechamel, and Hollandaise.