Simplicity = perfection in these three easy two-ingredient sauces from Chef David McMillan of Joe Beef.
Three two-ingredient sauces
By David Mcmillan
Chef/co-owner, Joe Beef,
Le Vin Papillon, Vin Mon Lapin, Etc. Montreal
1. CRÈME DE SOYA
(inspired by the late chef Nicolas Jongleux)
THIS ONE IS great for fish. Or scallops, sweetbreads, pork or chicken. It’s an umami bomb. — D.M.
INGREDIENTS
- 30 ml (2 tbsp) light soy sauce
- 1/3 cup (90 ml) whipped cream
METHOD
Heat the soy sauce in a saucepan on low heat. Add whipped cream and stir until just heated through. Serve.
2. APPLE BUTTER
THIS IS GREAT for pork. Or crêpes. Or even pancakes if you run out of maple syrup. — D.M.
INGREDIENTS
- 250 ml (1 cup) apple cider
- 50 ml (¼ cup) cold butter, cubed
- Salt, pepper
- ½ tsp minced fresh thyme and/or sage
METHOD
Heat the cider in a saucepan on medium high. Reduce to syrup—about 5 minutes. Lower heat and whisk in butter one piece at a time. Remove from heat, season and stir in the herbs. Serve.
3. TOMATO BUTTER
HAVE YOU EVER made tomato butter? You have to. Take a pound of tomatoes, heat, add a pound of butter, grab a hand blender—and you’re done. You’ve got a sauce for fish, rabbit, chicken, pizza—you can even call it a soup if you want. They’ll think you’re a genius! — D.M.
INGREDIENTS
- 225 g (½ lb) blanched, peeled, seeded ripe tomatoes
- 225 g (½ lb) unsalted cold butter, cubed
- Salt, pepper
METHOD
