Of the French “mother sauces,” there are few more intimidating than hollandaise. What is simply an emulsion of egg yolks and butter can go south at a moment’s notice if you get one element wrong. And sometimes, you may want to make eggs benedict and … Read More
Chilli pastes are having a bit of a moment currently with everything from harissa to gochujang to sambal oelek being commonplace in recipes the world over these days. Adding a bit of heat and flavour to otherwise mundane foods, there is one chilli paste that … Read More
While I will not hide that tkemali is definitely my favourite, if I’m looking for a great sauce to accompany a juicy mtsvadi or some roasted potatoes while at a restaurant in Georgia, I may just order a side of satsebeli. This spicy tomato sauce … Read More
If you were to ask me, there are few sauces out there that are more perfect than tkemali. I have been in love with this tart, flavourful sour plum sauce since I tasted it on my very first trip to Georgia. The unique, pungent flavours … Read More