Is there anything in this world that’s not made better by sauce? Perhaps. But for the most part – or most dishes, in this case – a good sauce can bring a whole lot of difference to any meal. Pour them over a protein, mix them into pasta, slather them on sandwiches, drizzle them on salads – the options are endless.
Understanding the beauty of a good sauce, Australian wine brand Wolf Blass shares some simplified but flavour-packed recipes of iconic local sauces to put together a beautiful plate at home. There are also some wine pairing recommendations, just to make things even better.
Salted Egg Yolk Sauce
6 Cooked salted egg yolks
1 tsp Minced garlic
10-12 Curry leaves
1.8 g. Thai chili
3 tbsp Unsalted butter
1. Mash yolks. Finely mash salted egg yolks until they have a breadcrumb-like consistency. Set aside.
2. Fry curry leaves. Heat butter in a large frying pan on medium heat. Add curry leaves, and fry until crispy and fragrant.
3. Add yolks. Toss mashed yolks into pan. Fry till foamy.
4. Combine ingredients. Add garlic and ginger to pan. Fry till fragrant. Add sliced chilli padi for extra kick.
5. Season. Reduce heat. Add salt and sugar to taste.
Protein suggestion: Chicken, Prawn, Pork
Wine suggestion: A glass of Wolf Blass Gold Label Chardonnay. This wine’s fruitiness contrasts the umami of the egg yolk, and its acidity balances the saltiness of the sauce.
Creamy Butter Curry
2 tbsp Butter
¼ cup Tomato paste
1 cup Heavy cream
1 tbsp Sugar
2 tsp Garam masala
1. Melt butter. Place 1½ tbsp of butter in a large frying pan. Turn heat to high.
2. Build Curry. Dilute tomato paste with ¾ cup of water. Pour mixture, sugar, and garam masala into pan. Stir till combine.
3. Add cream. Turn heat down to low. Mix in heavy cream gradually.
4. Cook. Let curry simmer for 20 mins, stirring occasionally. Add water to achieve desired consistency.
5. Finish with butter. Turn heat off. Stir in remaining ½ tbsp of butter. Add salt to taste. Set aside.
Protein suggestion: Chicken, prawn, fish, and tofu
Wine suggestion: A glass of Wolf Blass Gold Label Cabernet Sauvignon. Fruity with subtle tannins, this wine balances the spices in the curry and cuts through its creaminess.
Satay Peanut Sauce
1½ cup Dry roasted peanuts (or any nuts you prefer), unsalted
¼ cup Canola oil
1 tbsp Dark soy sauce
2 tbsp Sugar (palm sugar preferred)
1 tsp Curry powder
1. Prepare nuts. Crush peanuts coarsely with a mortar and pestle or food processor. Set aside.
2. Infuse oil. Place oil and curry powder in a medium saucepan. Stir on low heat till combined.
3. Mix in nuts. Pour crushed nuts into pan. Then add dark soy sauce and sugar. Stir constantly for 10 mins.
4. Adjust consistency. Add 2 cups of water (or more) to achieve desired consistency.
5. Season. Add salt and squeeze of lime to taste.
Protein suggestion: Chicken, beef, and prawn.
Wine suggestion: A glass of Wolf Blass Gold Shiraz. Fruit-forward with a gentle spice, this wine complements the fragrant nuts and sweet zing in this sauce.
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