Easy 4-Ingredient, No-Cook Sauce Recipe for Fall Vegetables (2024)

FAQs

How do you make vegetables taste better? ›

There are lots of ways to make vegetables more flavorful. Seasoning them properly is just the beginning. You can also leverage the cooking process by roasting or sautéing them to develop flavor. Fresh herbs, garlic, ginger and chili peppers also lend a hand in the flavor department.

Place vegetables in a steamer basket above boiling water. Tightly cover the pan to keep the steam in and cook until tender crisp. Steaming preserves more nutrients, flavor and texture than other cooking methods and is especially good for green vegetables.

To the original four sauces (Velouté, Béchamel, Allemande, and Espagnole) enshrined by his predecessor, royal chef Marie-Antoine Carême a century earlier, Escoffier added Hollandaise and Sauce Tomate, and reclassified Allemande. (Mayonnaise, one of his essential cold sauces, is now considered the sixth mother.)

Try herbs and spices like paprika, cumin, oregano, chilli powder, curry powder, basil and more. These Spiced Cauliflower Tacos use smoked paprika, mild chilli powder, ground cumin, salt and pepper together to make ultra-flavourful cauliflower bites. A bit of oil or butter adds so much flavour to vegetables.

Vegetables that do well in our cool months include members of the Brassica genus (cauliflower, broccoli, Brussels sprouts, cabbage, collard greens, turnips, bok choy, and kale).

To get restaurant-quality vegetables at home, change up how you prep and when you salt. Salt significantly improves your veggie's taste and is also a flavor enhancer. Avoid adding herbs and spices without salt since it's the salt that makes all the flavors pop.

Add spectacular flavor: A little olive oil and garlic, a drizzle of balsamic vinegar, a squeeze of lemon, or a handful of fresh herbs can add excitement to veggies.

What are the first thing you need to do preparing fresh vegetables? ›

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

Sauces come in many forms and are made in many ways – gravy, salsa, fruit coulis, pan sauces. All of these fall into the broad category of sauces. There are three sauces we make VERY frequently when catering and running events: Veloute, Bechamel, and Hollandaise.