Earlier this week I made a bunch of infused oils. A parsley oil I made based on stuff in the French Laundry book came out really well. So I decided I'd try some stuff on my own...
I decided I'd try to make some fruit sauces to use as garnishes for savory dishes. I just made a mango sauce by poaching some mango pieces, putting them in the blender for a min or two with some of the poaching liquid and I got a very good sauce.
I was looking at other books and sometimes people poach the fruits or vegetables before putting them in a blender, and I was curious if there are general guidelines. Like if I want to make a sauce out of fruit X, should I poach fruit X first to soften it? Or should I just cut it up into small pieces and put it in a blender with some liquid? What type of liquid is a good choice for fruit X?
Any ideas would be appreciated!
I decided I'd try to make some fruit sauces to use as garnishes for savory dishes. I just made a mango sauce by poaching some mango pieces, putting them in the blender for a min or two with some of the poaching liquid and I got a very good sauce.
I was looking at other books and sometimes people poach the fruits or vegetables before putting them in a blender, and I was curious if there are general guidelines. Like if I want to make a sauce out of fruit X, should I poach fruit X first to soften it? Or should I just cut it up into small pieces and put it in a blender with some liquid? What type of liquid is a good choice for fruit X?
Any ideas would be appreciated!
