Cultural Background: A creamy herb dressing created in 1923 at San Francisco's Palace Hotel in honour of actor George Arliss's play 'The Green Goddess', this anchovy-and-herb-flecked sauce enjoyed a mid-century heyday and has seen a strong modern revival on American menus. Tips: • Blend thoroughly for the vivid green colour and smooth texture that defines […]
Cultural Background: A simple, comforting sauce built on pan drippings, stock and a flour-based roux, brown gravy is a cornerstone of American home cooking, especially essential to Thanksgiving and Sunday roast dinners across the country. Tips: • Using the actual drippings from the roasted meat being served gives the most authentic, deeply flavoured gravy. • […]
Cultural Background: A molten, pourable cheese sauce created for stadium and movie-theatre concession stands in the mid-20th century, nacho cheese sauce has become an American snack-food icon, its smooth consistency owing to processed cheese and a light roux base. Tips: • Add cheese gradually and off direct heat to prevent it from becoming grainy or […]
Cultural Background: A tart-sweet sauce made from simmered cranberries, cranberry sauce has roots in Native American use of the native fruit, becoming firmly established as an essential American Thanksgiving side by the 19th century, served alongside roast turkey. Tips: • The sauce will seem thin while hot but thickens significantly as it cools — don't […]
Cultural Background: A rich, savoury brown gravy essential to Quebec's iconic dish poutine, this gravy is thinner than typical American brown gravy, designed to soak into crispy fries without making them soggy while still setting slightly around cheese curds. Tips: • Using a mix of beef and chicken stock gives the classic balanced flavour used […]
Cultural Background: A rich, glossy sauce combining Canadian and Vermont maple syrup with American bourbon whiskey, this sweet-savoury sauce reflects North America's continent-spanning pantry, popular as a glaze for ham, salmon and roasted vegetables. Tips: • Simmering the bourbon briefly before adding other ingredients cooks off most of the harsh alcohol taste while retaining its […]