A magic sauce with two ingredients and zero headaches, it’s possible! And this little mixture can transform your vegetables into pure happiness. But what is it made of?
Forget the bland, sad vegetables, without flavors, We found Perfect sauce To give them a stroke of pep’s. And she doesn’t ask that two ingredientsprepares in a few minutes and will completely change the situation on your plate. Steam vegetables, toasted or saved… This sauce works with everything!
The secret of this vegetable sauce is an unexpected duo, but so effective : hazelnut butter et vegetarian oyster sauce. “The hazelnut butter gives him intense notes of hazelnut, butter and caramel, while the sauce with vegetarian oysters gives it a tasty depth and rich in umami, with a touch of sweetness”explains the author of this find on The kitchn.
An express and excellent recipe
To do this Umami Umami Umami saucejust just mix with equal parts Soft butter and Asian sauce. First melt the butter over medium heat until it takes a Beautiful hazelnut colorthen transfer it to a bowl. This is where the magic will operate: we add the sauce to oysters, we whip well, and here is a sauce Ready to coat all your vegetables.
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Small tip: “I tried to mix the oyster sauce directly in the pan with the hazelnut butter, but It’s a mistake”. To avoid projections, it is better to do this preparation in a bowl.
A sauce that works with everything
Even if it was Thought for vegetablesasparagus, broccoli, Brussels cabbage, peppers, carrots or peas, this sauce works with lots of other dishes. For example, sautéed noodles, pan -fried tofu, scrambled eggs or even salmon or chicken for omnivores, it adapts to everything.
What if you are vegan? No worries! Some plant butters brown very well like that of Violife, and with a Vegetable oyster sauceyou get a 100% vegetable version to die for.
In short, this little sauce has everything of a big one: It is simple to do, fast, flexible, full of taste And above all, she may finally make you love vegetables.
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Cuisine editor
After more than ten years in the food industry as a publishing manager, I continue to share what I like most through writing: cooking! Fascinated …
