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Create a comforting vegetarian sauce with culinary herbs

Shallots really benefit from the addition of herbs

Chef and patron of Ottolenghi and Nopi in London Yotam Ottolenghi has suggested using a range of culinary herbs in a shallot sauce.

In an article for the Guardian, he recommended using this to complement a braised chicory recipe, which he described as being a "terrifically comforting vegetarian main course".

Herbs have a wide range of uses, not least of which is their distinctive properties that really bring out the natural flavours of other ingredients.

Indeed, McCormick's resident expert Chef Steve says this is one of his favourite things about the ingredients - and it could be ideal for a vegetarian dish such as this one.

Preparation involved sauteing shallots until they are soft, but do not colour, then cooking in white wine for two minutes.

Cream is then introduced to the mixture, then egg, chive, dill, vinegar - with a little salt and pepper - are stirred in when the liquid has been removed from the heat.

Related Products: Chives, Dill Weed, Thyme

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