Aioli, hollandaise, or dumpling dipping sauce? Made from scratch with no preservatives, you know it's going to be delicious.
Over the last few weeks the Year 9 and 10 food technology classes have been experimenting with different sauce creations. You will have probably read in many magazines, health articles and websites that sauces can be high in sugars, salts and fats, and given that teenagers absolutely CRAVE those those three things, we thought it was about time that we had a try at making our own with the view to reducing all those nasties that are often added into the foods we eat.
Being able to make your own sauces has a number of benefits. Not only does it give you more control over the amount of sugar, salts and fats that go onto your plate, it can instantly up your cooking game. Gone are the days of boring old spaghetti or eggs with no flavour, and here to stay are some delicious recipes that can be used for a wide variety of meals. Not only that, but you can reduce the amount of plastic you use by staying away from the good old Watties bottle.
Be warned - not all sauces are created equal - some require much more patience and concentration than others. Hollandaise for example uses raw eggs cooked over a bain marie (a hot water bath) which requires the careful addition of melted butter over just enough heat so you don't scramble the eggs. Some are much more simple like the dumpling dipping sauce, and therefore can be whipped up in a flash if you have the right things in the pantry and a jar to shake and store.
But of all the skills we have learned over the last few weeks - of all the techniques and tricks to create a beautiful masterpiece of a meal with just the right finishing touches, the most popular has to be the tried and true Aioli. Silky smooth and oh so creamy, it is the perfect addition to almost any meal and is slightly more fancy than the classic mayo. Having some mates over and whipping out the home made aioli will surely go down a treat with the boys.