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Sauce know-how is the single skill that most clearly separates a home cook from a professional, and Tommy Myllymäki is one of Sweden's most decorated experts in exactly that. The book covers white and red wine sauce, port wine sauce and béarnaise, moving on to cold sauces, vinaigrettes, salsas and dessert sauces, with technique tips alongside the recipes throughout. His own tip for the red wine sauce is to fry the onion until it turns sweet, preferably with a bit of beetroot for colour and smoked pork rind for flavour, then reduce it properly. Can you really make a whole book about sauces? Apparently.
Format: Hardcover
Language: Swedish
First published: 2022
