Sauces have never been more important to menus. Gone is the blandness of simple mother sauces, replaced by bold flavors, rich colors, and global origins that increase the profitability of the dish.
Herbal, garlicky chimichurri balances the smoky bitterness of rainbow chard, adds complexity to heirloom beans, and complements the umami of seared beef.
North African harissa is a smoky, spicy paste that combines hot chile peppers, garlic, saffron, cumin, caraway, rose, coriander, and olive oil. It adds kick to hummus, salad dressings, roasted vegetables, and tagines.
Asian gochujang is a hot, yet slightly sweet sauce that consists of fermented soy, glutinous rice, chile peppers, and salt. Use it to flavor meats, stews, even french fries!