The world is your oyster. Eat it!
What is it?: A subtle flavor combination of cloves, pepper, cinnamon, and nutmeg make up the single berry called Allspice. Also known as “Fourspice” in France, it is often confused with the more commonly used French version which consists of the same flavor, but replaces cinnamon with ginger.
Tip: Use it with Scotch bonnet peppers, cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt to make Jamaican jerk seasoning. Also a big part of Middle Eastern cuisine.
What is it?: A dry seasoning for chicken, beef, duck, pork ribs and goose. Chinese Five Spice is made up of several spices, including equal parts Szechwan pepper, cinnamon, cloves, fennel seed, and star anise fruit. The flavor is sweet and peppery with a fruity aroma.
Tip: Use it in stews and breading for fried foods to add an Asian flair.
Chinese five spice ingredients.
Master these five mother sauces and take your food to the next level:
Roux—1 Tbsp butter + 1 Tbsp all-purpose flour.
Used to thicken sauces and gravies, roux exists in three colors depending on cooking time:
1. White (2 min)—neutral flavor for Bechamel and gravies
2. Blond (6 min)—slightly nutty for soups and Veloute
3. Brown (12 min)—nutty flavor for rich gravy sauce and Espagnole
Bechamel—White Roux + cream or whole milk tempered with grated nutmeg, bay leaf, garlic and onions.
Rich and silky. After 15 minutes of simmering, season with salt and white pepper.
Veloute—Blonde Roux + stock (chicken, fish or vegetable).
Used in pot pies, chowders and much more. Once fully simmered and at the correct consistency, season with salt and white pepper. A very versatile sauce, Veloute can be infused at the beginning when making the roux (one-pot method), either with bacon and onion, or with an Asian twist (shallots, green onions, garlic and ginger).
Espagnole—Brown Roux + Brown meat stock
Hollandaise—Egg yolk + butter + lemon juice
Slurry—Corn starch and water. Doesn't thicken, but adds gloss to the sauce.
Liaison—Egg yolk and 3 tbsp. cream added to a mother sauce at the very end to enrich the sauce further.