Anyone Can Make This Two-Ingredient Butter Sauce

This past summer I had the opportunity to step behind the doors of a restaurant kitchen. This is a place I don’t venture often, but when I do get the chance to sneak inside, I am eager to grasp onto any little chef’s trick or tip I may come across in this uncharted territory.

And on this particular occasion, I hit gold. The chef was preparing baby potatoes for our dinner that evening. While I’d most likely roast them whole with olive oil and garlic, he instead dropped them into a pot of creamy, pale yellow liquid where they’d be poached. That liquid wasn’t broth or a funny-colored water: it was beurre monté.

Source: The Secret 2-Ingredient Butter Sauce You Need to Know About

I’d suggest using stock instead of water. For extra flavour.

Why Chicken Broth Packs a Bigger Flavor Punch than Beef Broth

Here’s my list of 22 common supermarket ingredients that you should never put in your shopping cart, along with suggestions on what to look for instead.

Source: 22 Supermarket Items You Should Leave on the Shelf (and What to Get Instead)

  • I don’t like beefsteak tomatoes, period.
  • Better Than Bouillon = better than bouillon, boxes, etc.

Add Tahini to Make Any Sauce or Dip Creamier

A dish’s creamy base layer can keep you going back to foods again and again. Creamy is the secret behind so many of those most craveable foods—the ones we can’t quite put our finger on why we love so much.

And while you can achieve the creamy factor by, yes, adding a bit of cream, there’s more than one way to skin this textural cat. So here we list of our favorite ingredients that add a silky slow jam to just about anything you want to make.

Source: 7 Ways to Make Everything You Cook Deliciously Creamy

Tahini is easy to make yourself.  Alternately, one could use sodium citrate for creamy cheese