Flavor Profile
The Sauce Strategist
You judge a cook by the béarnaise.
You judge a cook by the béarnaise. You can build a béarnaise without breaking it. You've got nutty butter, béchamel, clear stock down. You love long-reduced sauces, brown stocks, wine deglazes. To you a dish without a sauce is a dish without a soul. You…
Your main traits
- sauce
- umami
- brown stock
- complex
Your aromatic portrait
You can build a béarnaise without breaking it. You've got nutty butter, béchamel, clear stock down. You love long-reduced sauces, brown stocks, wine deglazes. To you a dish without a sauce is a dish without a soul. You use plenty of vinegar, plenty of cooking wine, plenty of perfumed oil. You chase depth, roundness, the long finish. You love umami: tamari, miso, anchovy, brown stock. You know demi-glace from glace de viande. You cook long, round, complex. Butter, fat, sugar don't scare you. You serve your sauces in a boat worthy of the name. You love it when the plate arrives already sauced and the boat adds more.
Your 5 signature products
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« Tamari brings the deep umami into your brown stocks, pan sauces, marinades. Essential, in place of basic soy. A splash deepens the whole pot. »
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« Sherry vinegar in your deglazes, reductions, vinaigrettes: depth, length on the palate, elegance. Brighter than balsamic, less sweet. »
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« Tellicherry, ample and chocolatey, is your pepper for red-wine brown sauces and the deglaze off a seared piece of meat. »
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« Balsamic of Modena, 12-year, in your sweet-savory reductions, fruit sauces, glazes: a round, long note. A teaspoon at the end. »
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« Voatsiperifery, woody-camphorous, signs your forest mushroom sauces, your red-wine sauces, your game jus. »
Your signature dishes
- béarnaise sauce
- homemade brown stock
- Tellicherry pepper sauce
Your go-to occasions
fine dinners, sauced dishes, technical cooking
Your opposite profile
At the other end of the spectrum:
The Raw Bar RegularYou eat more tartare than anything cooked.