CANADA DRY diet GINGER ALE SAUCE ©
The SAUCE OF THE FUTURE (SOTF) coats like a glove. You can barely see it, until you taste the veggie it envelopes and wonder why the broccoli tastes so good. The coating is minimal!
Makes 2-1/3 cups
12 oz. can plus 1 c. Canada Dry Diet Ginger Ale
1/4 c. prepared yellow mustard
3 Massel Chicken-Style bouillon cubes
1 t. garlic powder
1 t. finely ground fennel seed
1 t. dried tarragon
1 t. pink Himalayan salt
fresh grind black pepper to taste
Combine all ingredients in sauce pan, stirring to incorporate each ingredient. Bring to soft boil, stirring often
Notes: The Sauce Of The Future. It coats like a glove. You can barely see it, until you taste the veggie it envelopes and wonder why the broccoli tastes so good. The coating is minimal.
What is that? It’s The Sauce Of The Future (SOTF). Long gone will eventually be the copious, thick, sink or swim sauces that dominated the dead animal and/or the veggie du jour.
Not that they’re bad, but all that goop isn’t necessary to enhance the vegetable or anything else it pretends to like.
In fact, the sauces of old didn’t enhance anything. They were the stars, separate courses among others, that left the veggie or anything it covered in the dust.
In fact the veggie or the noodle or the animal meat was used as the vehicle with which to eat the sauce. Not bad, but it’s time to highlight that which the sauce envelopes.
This is a start – one of many sauces to come. Try it, see if you like it. Try it on others, maybe they’ll share additional insights. Maybe some of you will invent your own – all the better.