Sauces, like any other culinary component, can become mundane, as heavy rotation can dull our taste buds. If you're constantly serving the same marinara sauce or béchamel with little variation, your palate will grow weary of the same old flavors. Fortunately, there's a culinary trick that can transform your sauces from ordinary to extraordinary.
Enter the brunoise, a culinary technique that involves finely dicing vegetables into uniform cubes. Typically, veggies like carrots, celery, onions, and bell peppers are used for this method. Brunoise is not just about aesthetics; it's a game-changer when it comes to sauces. These petite cubes not only inject bursts of color into your sauce but also introduce layers of flavor and texture.
When you add a brunoise of seasonal vegetables to a tomato or cream sauce, veggie purée, or meat-based reduction, you're infusing it with a fresh, vibrant character it didn't possess before. The finely chopped vegetables release their juices and aromas into the concoction, further enhancing its profile. Moreover, the brunoise blend brings to the concoction a delightful contrast of textures. They remain slightly firm, offering a pleasant bite to cut against the smoothness of the sauce.
Brunoise Works With A Variety Of Sauces
There are seemingly countless combinations of sauces and vegetables, so let your taste be your guide as you explore pairings that work for you. For example, revamp your classic marinara sauce by adding a brunoise of onions, bell peppers, and garlic. The onions mellow as they simmer, the bell peppers introduce a touch of sweetness, and the garlic infuses a rich aroma. A heartier tomato sauce can be achieved with a brunoise of meaty portobello mushrooms that add considerable body and depth to the tangy sauce.
Those who love classic French cuisine may want to elevate a béchamel by incorporating a celery and carrot brunoise. These vegetables are often paired with small fowl or rabbit in this style, and they add a subtle sweetness and a hint of crunch to the creamy sauce. Another French classic is velouté which is expanded to a new level when a brunoise of leeks and mushrooms is incorporated into it to thicken the white stock-sauce. The leeks impart a mild oniony flavor, while the mushrooms bring a rich, earthy essence.
Adding a brunoise of vegetables into your sauces not only revitalizes your favorite recipes but also offers endless opportunities for creativity in the kitchen. With this technique, you can turn any sauce into a delectable masterpiece that surprises and delights your taste buds.
Read the original article on Tasting Table.