Maybe you're an accomplished cook. Maybe you're pretty average. Maybe you barely cook at all, but you can just about fry an egg. This book is for you.
Because easy-to-make sauces, dressings and flavour bomb butters can transform even the simplest dinner ingredients into a seriously delicious time, with the added bonus of making you look like a kitchen pro.
Secret Sauce by condiment queen Rosheen Kaul is your one way ticket to big flavour, whatever your skill level. Broken down by colour, these are the saucy secret to delicious eating, including Red (vibrant sambals, wild and wonderfully cross-cultural chilli oils), Green (herb-centric, fresh and zesty dressings), White & Beige (rich mayos and cream-based sauces with surprising Asian-ish additions), Black & Brown (flavourful soy-based wonders and reimagined favourites) and Yellow & Orange (flavour-packed butters and the masala butter of your dreams).
Over 50 recipes for killer condiments plus 50 ways to make the most of them. New and exciting flavours, right next to fresh and familiar - what's your secret sauce?
Introduction
Shelf-Life
On Seasoning
Sauce-serving suggestions
RED
GREEN
WHITE & BEIGE
BLACK & BROWN
YELLOW & ORANGE
Acknowledgements
Index
Rosheen Kaul is a leading Australian chef and co-author of James Beard award-winning debut cookbook Chinese-ish. Born in Singapore to parents of mixed Asian heritage (Kashmiri, Peranakan Chinese, Filipino), she grew up between Melbourne, Malaysia, China and Indonesia. To her parents' horror she pursued a career in cooking, working at Lee Ho Fook, Smith & Daughters, Dinner by Heston Blumenthal and, most recently, Etta.
