Sauces Marinades Salad Dressings
Sauces, Marinades, Salad Dressings
Sauces can seem like an afterthought, but did you know that in traditional French kitchens, one of the most valued positions is the saucier, or “sauce chef”?
You’ll be glad to know that the recipes in this ebook will NOT require a lot of time, culinary experience, or special expertise – but they WILL pack a ton of flavor.
All you will need for most of them is a food processor or high-speed blender.
Most of these recipes will keep for several days in an airtight container in the refrigerator.
You don’t need a lot of specialty ingredients or a secret recipe to make an amazing marinade for fish, poultry, steak, or even vegetables!
Once you know this formula, which combines the right ratio of healthy fats, good-for-you acids, and yummy seasonings, you can create your OWN recipes. Click hereToget your free ebook of the Sauces, Marinade and Salad Dressings
This formula matters because:
Fats help evenly distribute your
seasonings and “extras” over the surface
of the food you’re marinating – and helps
stop the acid from making the food too
tender or mushy.
Acid tenderizes your food, which also
allows it to absorb more of the flavors
you use.
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