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.
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.