Donât Mess With My Sauce
Barbecue sauce may be the most abused foodstuff in the American pantry. In its natural state--whether made at home or a good commercial brand--a good sauce is glorious, fiery and tart and just the thing to balance the rich smokiness of a well-grilled piece of meat.
But come the Fourth of July, it seems like every Tom, Dick and Harry decides heâs Emeril Lagasse and takes that perfectly good sauce and Kicks It Up a Notch! Bam! (And I am being gender-specific here; manhandling barbecue sauce is very much a guy thing.)
They say theyâre âdoctoring it upâ (which begs the question of whether the cure is worse than any possible disease). They make it cloyingly sweet by adding everything from molasses and corn syrup to Coca-Cola and grape jelly. They make it unbearably hot by pumping it full of cayenne or minced habaneros. They empty the spice drawer, tossing in handfuls of cumin, fennel seed and dry mustard.
In short, they cook with all the discretion of sailors on shore leave. Too much is not enough when the smell of charcoal is in the air. For Godâs sake, try a little restraint this summer. Give your old sauce (and the people youâre feeding) a break and try something different.
Put away the ketchup and liquid smoke. Forget the long marinating. Season your meat simply with salt and pepper. Grill it carefully. Then add something that will accent its natural flavor.
Abandon the conventional. There are greener pastures out there, richer fields to explore.
Letâs start with the rich. One of the best and most overlooked sauces for grilled meat is butter. Letâs face it, the list of things that a little bit of butter wonât improve is short. But what weâre talking about here is something a little more complex than just a simple pat of fat.
Compound butters are a venerable French institution that have fallen sadly into disuse. They may sound complicated, but they are nothing more than butter whipped with some flavorings, shaped into a log and chilled, then dispensed in coins to melt atop the grilled meat.
One that behaves very much the way youâd like a barbecue sauce to is chipotle butter, made by adding a bit of the peppers pureed in their vinegary adobo sauce and served on a grilled pork chop. You could even make a barbecue butter, flavored with plenty of cayenne, a bit of cumin and a couple stiff shots of Tabasco. The one necessary element in these compound butters is a bit of acidity to balance the richness. It doesnât take much, even a couple of drops of lemon juice will help balance the flavors. Other citrus will work as well, as will wine or vinegar.
If you want something a little saucier, try a salsa verde ... or two of them.
Both Italians and Mexicans make a green sauce. They are completely different, yet both pair remarkably well with grilled foods. Salsa verde is one of the most basic elements in Mexican cuisine. Yet recipes for it are wondrously diverse, affording all kinds of opportunities for improvisation. The one constant element is the verde--tomatillos.
Beyond that, each cook is on his own. There isnât even agreement on whether the sauce is raw or cooked--or how.
The simplest version is made by crushing raw tomatillos with jalapeno or serrano chiles and some garlic. Add a little diced white onion and some chopped cilantro and there you are. Some cooks cook the tomatillos, which softens their texture as well as their tart edge. You can do that by boiling them briefly or by charring them under the broiler or on a griddle. I prefer charring, which adds another level of complexity to the flavor.
The most traditional way of making the puree is the molcajete--those volcanic stone mortars and pestles. You can try it if you like, but youâll probably find yourself amazed at just how tough those little tomatillo skins really are.
Most cooks today use either a blender or a food processor. The blender results in a smoother, more liquid puree; the processor pulses it into chunks. Itâs up to you which texture you prefer.
Once this basic puree is made, you can thin it by adding water (for an even more elegant sauce, you can use stock). Frequently the salsa made from cooked tomatillos will be cooked again: briefly fried in a bit of oil to further soften the hard edges.
How much the sauce is cooked and in what way are only the first variables. Try adding a little juice from those tiny, sweet yellow limes you find at Mexican groceries. A pinch of pungent dried oregano would be nice too.
In addition to being spooned over grilled fish or meat, salsa verde can be used as a sauce for enchiladas or chilaquiles. It even makes a tangy marinade for pork or chicken.
The Italians also have a salsa verde and--typically--it is a joyous anarchy of a recipe. At its most basic, it is a paste of green herbs, garlic and olive oil. But from there, the variations spin out infinitely.
First of all, which green herbs? Parsley usually predominates, but adding basil, sorrel, tarragon, arugula or mint--or any combination of those--will result in subtly different flavors. Use more sorrel when youâre serving it with shellfish, mint with lamb, tarragon with chicken.
Commonly, anchovies are added. Capers are good too. Some cooks add chopped hard-boiled egg, which seems like it would be very nice when served with cold beef. You can increase the heft of the sauce by adding some toasted bread before you make the puree. This results in a thicker, more satisfying texture.
While only masochists or the truly burly will use a mortar and pestle for the Mexican salsa verde, do try it for the Italian version--it makes for a better sauce. A mortar and pestle crushes and smears the herbs rather than chopping them, which marries the flavors better and makes the sauce creamier and better amalgamated.
Another thing salsa verde has going for it is a clear and well-documented history of being used as a base of improvisation.
According to Anna Del Conteâs âGastronomy of Italyâ (recently reissued by Friedman/Fairfax Publishing, $40), the first written record of the sauce is found in the anonymous 14th century Venetian book âLibro per Cuocoâ and includes parsley, ginger, clove and cinnamon.
By the 16th century, a recipe from the writer Bartolomeo Scappi had reduced the spices in favor of greens--sorrel, spinach tops, mint and arugula (he also added bread as a thickener). Pellegrino Artusi, the 19th century author of âThe Science of Cookery and the Art of Eating Wellâ--the Italian âFannie Farmerâ--came up with the modern salsa verde by adding capers, onion, anchovy and olive oil.
So, this holiday, when youâre doing your backyard-chef bit, throwing in a handful of this or a big slurp of that into a rich compound butter or some vibrant salsa verde, just tell anyone who asks that youâre following in a grand historical tradition.
If they donât buy that, point out that at least youâre laying off the barbecue sauce.
Roquefort Butter
Active Work and Total Preparation Time: 5 minutes plus 1 hour chilling
1/2 cup (1 stick) butter, at room temperature
2 ounces crumbled blue cheese (about 1/4 cup)
2 teaspoons Cognac
Pepper, salt
Beat the butter with a wooden spoon or in a mixer until it is smooth and light, 2 to 3 minutes. Add the cheese and continue beating until smooth. Add the Cognac and beat until completely incorporated. Season generously with pepper and mix again. Taste for salt and add more if necessary (blue cheeses tend to be salty).
Spread the butter on a sheet of wax paper or plastic wrap in a line 6 inches long. Roll it up as for a sausage, forcing the butter into a cylindrical shape. Twist the ends of the wax paper in opposite directions to tighten the butter and remove air. Chill until firm. Slice into coins before serving.
About 1/2 cup. Each teaspoon: 44 calories; 72 mg sodium; 12 mg cholesterol; 5 grams fat; 3 grams saturated fat; 0 carbohydrate; 1 gram protein; 0 fiber.
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Italian Salsa Verde
Active Work and Total Preparation Time: 20 minutes
Salsa verde is based on parsley, but itâs the additional herbs that provide the subtle shifts in character. Use the suggested herbs according to your taste and the type of meat with which it will be served.
1 clove garlic
Salt
2 fileted anchovies (preferably salt-packed)
1 teaspoon minced green onion
3/4 cup chopped parsley leaves
2 tablespoons chopped herbs (basil, tarragon, arugula, mint)
1 tablespoon red wine vinegar
2 teaspoons capers in brine
1/2 cup olive oil
Place the garlic in a mortar with a pinch of salt and pound it to a paste. Add the anchovies and repeat. Add the onion, parsley, herbs, vinegar, capers and 1 tablespoon of oil and pound and grind until the paste is smooth. Stirring and grinding with the pestle, add the olive oil in 2 or 3 pours, making sure the sauce is well blended before adding more. Taste for salt and serve.
About 1/2 cup. Each tablespoon: 125 calories; 94 mg sodium; 1 mg cholesterol; 14 grams fat; 2 grams saturated fat; 1 gram carbohydrates; 1 gram protein; 0.24 gram fiber.
Food processor or blender variation: With the machine running, drop the garlic into the feed tube and run until it is finely chopped. Add the anchovies, onion, parsley, herbs, vinegar, capers and half the oil and pulse until pureed. With the machine running, add the remainder of the oil in a steady stream through the feed tube. Scrape down the sides of the work bowl as needed. Taste for salt and serve.
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Salsa Verde Mexicana
Active Work and Total Preparation Time: 10 minutes
Traditionally, a cooked salsa verde, which this is, would be fried in oil after the puree was made. This mellows the flavor and binds the ingredients. When Iâm serving it with grilled foods, though, I like the taste to be a little brighter and less finished.
1 pound tomatillos, husked and rinsed
1 large jalapeno
2 cloves garlic
1/2 cup diced white onion
1/4 cup chopped cilantro
Salt
Heat the broiler. Arrange the tomatillos and jalapeno on a baking sheet and roast them under the broiler until their skins have begun to blacken and blister, 3 minutes. Turn them over and roast 2 more minutes. Remove from the oven. When cool, about 5 minutes, split the jalapeno and scrape away the seeds and skins.
With the machine running, drop the garlic into the food processor feed tube and mince thoroughly. Stop the machine and scrape the tomatillos and any collected juices into the work bowl. Add the jalapeno and the onion. Pulse 3 or 4 times to make a coarse puree. Scrape down the sides of the work bowl as needed. The mixture should have a distinct body to it rather than being completely smooth. Stir in the chopped cilantro, add salt to taste and serve.
1 1/2 cups. Each tablespoon: 7 calories; 52 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 1 gram carbohydrate; 0 protein; 0.41 gram fiber.
Mortar variation: Heat the broiler. Arrange the tomatillos and jalapeno on a baking sheet and roast them under the broiler until their skins have begun to blacken and blister, about 3 minutes. Turn them over and continue roasting 2 more minutes. Remove from the oven and set aside. When cool enough to touch, about 5 minutes, split the jalapeno and scrape away the seeds and skins.
Place the garlic in the mortar with a pinch of salt and pound to a paste. Add the tomatillos and the jalapeno and work steadily until it is reduced to a coarse, chunky mixture. Add the onion and work in thoroughly. Stir in the chopped cilantro and serve.
