Sauces & Condiments – Due Sorelle

Crushed Sicilian thyme mixed into fine sea salt and kept in a jar. A finishing salt for meat, pasta and roasted vegetables.

One of the five French mother sauces: a brown roux built out with mirepoix, tomato paste, red wine and veal stock. The base for demi-glace.

One of the five French mother sauces: egg yolks and lemon whisked over gentle heat, then emulsified with warm clarified butter.

One of the five French mother sauces: a pale roux loosened with warm chicken or fish stock and sharpened with lemon.

Bechamel enriched with Gruyere and Parmesan. The sauce behind gratins, croque monsieur, and the best macaroni cheese you will make.

One of the five French mother sauces: butter and flour cooked into a roux, whisked out with warm milk and finished with nutmeg and white pepper.

The Sicilian pesto: tomatoes, almonds, basil and garlic. Made for busiate, since both come from Trapani.

A bottle of red port reduced with shallots, mounted with butter and finished with carpaccio truffles. Made for steak or pork chops.