Accompaniments

Accompaniments

By
Adrian Richardson
Contains
22 recipes
Published by
Hardie Grant Books
ISBN
9781740668064
Photographer
Dean Cambray

Okay. So you’ve got your meat, vegies and gravy sorted. But perhaps you feel that there’s still something missing. And I would agree: I think it’s always important to have a little something extra on the side of your plate.

I’m talking about condiments of course. The mustards, relishes, salsas, pickles and mayonnaises that liven everything up. They are all great ways of complementing and increasing the flavour and juiciness of meat.

The recipes that follow vary from mayonnaises and creamy dipping sauces to tangy vinegar-based preserves and pickles, which are a natural accompaniment to the rich flavours of charcuterie. I’ve also included a selection of quick-and-easy flavoured butters, which add instant ‘sauce’ to a grilled steak.

There is a wide range of these items available ready-made in good delicatessens and farmers’ markets, and I would suggest you have fun buying a selection for the pantry. But remember too that many condiments are simplicity itself to throw together yourself – and nothing is quite as good or satisfying as homemade, is it?

Featured Recipes in this Chapter

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