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The elusive HOLY grail: building deep, delicious flavour every time...

Rain Morgan flavour base flavour depth sauce

Friends often ask what they need to do to 'build' flavour.

The secret is to construct the dish so that there is a dominant flavour - and a supporting cast. In truth - this is the mistake most people make - too many flavours on the same level just causes a muddle.

BUT every dish needs a solid flavour base - there is a reason why the French start everything with mirepoix (2 parts onion, 1 part carrot, 1 part celery - chopped and sweated in olive oil over a moderate heat).

However, if you're using an Ukuva Sauce, your sauce is fully developed - it has more than enough depth to support the meat and veggies in the dish!

Develop the dominant flavour by adding it in two or three ways: for example chilli & garlic: use some fresh - lightly fry in at the start of the cooking process - add a little dried chilli while cooking and just before serving, finish with a choice chilli sauce. Make sure the chilli sauce echoes at least one of the supporting flavours (like red pepper or basil) - a sure fire winner.



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