If you’ve ever ordered Lebanese charcoal chicken from somewhere like El Jannah, you already know this sauce. Proper Lebanese toum is thick, white and fluffy. It doesn’t run off the spoon. It holds its shape, and the second it hits warm chicken, it melts in — no longer just a sauce, but the flavour that…
Category: Condiment
Café de Paris Butter
When we go out to restaurants, my husband and son will almost always order the steak — and nine times out of ten, it comes with Café de Paris Butter melting over the top. Once I started making it at home, there was no turning back. I always keep a log of it in the…
Miso Butter
I recently had the most incredible bowl of scallop and miso butter ramen at Shinmachi, a little Japanese restaurant in Newtown, Sydney. It was absolutely delicious, and I couldn’t stop thinking about how beautifully silky the ramen became with just a dollop of miso butter—not to mention the incredible umami punch it added. That experience…