Pestle Sauce - Revision history

Storyteller at 15:11, 24 March 2023

2023-03-24T15:11:48Z

Storyteller at 00:52, 3 January 2016

2016-01-03T00:52:00Z

Storyteller: Created page with "A bright green sauce, composed primarily of fresh herbs, garlic, and oil (often delivered through addition of oily nuts or small fish preserved in oil), combined and thoroughl..."

2016-01-03T00:51:37Z

Created page with "A bright green sauce, composed primarily of fresh herbs, garlic, and oil (often delivered through addition of oily nuts or small fish preserved in oil), combined and thoroughl..."

New page

A bright green sauce, composed primarily of fresh herbs, garlic, and oil (often delivered through addition of oily nuts or small fish preserved in oil), combined and thoroughly crushed with a mortar and pestle, after which they are loosened into a sauce with a splash of white grape [[Wine]] or wine vinegar.

Pestle sauce is employed in a number of different ways: in many kitchens, it is prepared in the morning and kept at the ready. Added to soups or other dishes early in cooking softens the flavours, while a dollop at the end gives a punch of garlic and freshness. As a sauce in its own right, it is used broadly: in [[Eastern School Cuisine]] pestle sauce (heavy with [[Pine Nut]]s) is used to toss wheat noodles for the well-known [[Bed of Vines]] dish, while it also serves as a dip for sliced [[Beef]] or [[Dog Meat]], or with the addition of citrus zest for [[Lamb]] or [[Horse]] meats. With the roe of [[Flounder]] added to it, a pestle sauce can also be used to dip [[Western School Cuisine]] sashimi, or as a topping for raw [[Oyster]]s.

[[Category:Food & Drink]]

← Older revision		Revision as of 15:11, 24 March 2023
Line 2:		Line 2:

	Pestle sauce is employed in a number of different ways: in many kitchens, it is prepared in the morning and kept at the ready. Added to soups or other dishes early in cooking softens the flavours, while a dollop at the end gives a punch of garlic and freshness. As a sauce in its own right, it is used broadly: in [[Eastern School Cuisine]] pestle sauce (heavy with [[Pine Nut]]s) is used to toss wheat noodles for the well-known [[Bed of Vines]] dish, while it also serves as a dip for sliced [[Beef]] or [[Dog Meat]], or with the addition of citrus zest for [[Lamb]] or [[Horse]] meats. With the roe of [[Flounder]] added to it, a pestle sauce can also be used to dip [[Western School Cuisine]] sashimi, or as a topping for raw [[Oyster]]s.		Pestle sauce is employed in a number of different ways: in many kitchens, it is prepared in the morning and kept at the ready. Added to soups or other dishes early in cooking softens the flavours, while a dollop at the end gives a punch of garlic and freshness. As a sauce in its own right, it is used broadly: in [[Eastern School Cuisine]] pestle sauce (heavy with [[Pine Nut]]s) is used to toss wheat noodles for the well-known [[Bed of Vines]] dish, while it also serves as a dip for sliced [[Beef]] or [[Dog Meat]], or with the addition of citrus zest for [[Lamb]] or [[Horse]] meats. With the roe of [[Flounder]] added to it, a pestle sauce can also be used to dip [[Western School Cuisine]] sashimi, or as a topping for raw [[Oyster]]s.
		+
		+	Pestle Sauce is one of the sauces featured in the [[Dance of Five Directions]].

	[[Category:Food & Drink]]		[[Category:Food & Drink]]

@@ Line 1: / Line 1: @@
-A bright green sauce, composed primarily of fresh herbs, garlic, and oil (often delivered through addition of oily nuts or small fish preserved in oil), combined and thoroughly crushed with a mortar and pestle, after which they are loosened into a sauce with a splash of white grape [[Wine]] or wine vinegar.
+A bright green sauce, composed primarily of fresh herbs, garlic, and oil (often delivered through addition of oily nuts or [[Anchovy|small fish]] preserved in oil), combined and thoroughly crushed with a mortar and pestle, after which they are loosened into a sauce with a splash of white grape [[Wine]] or wine vinegar.
 Pestle sauce is employed in a number of different ways: in many kitchens, it is prepared in the morning and kept at the ready. Added to soups or other dishes early in cooking softens the flavours, while a dollop at the end gives a punch of garlic and freshness. As a sauce in its own right, it is used broadly: in [[Eastern School Cuisine]] pestle sauce (heavy with [[Pine Nut]]s) is used to toss wheat noodles for the well-known [[Bed of Vines]] dish, while it also serves as a dip for sliced [[Beef]] or [[Dog Meat]], or with the addition of citrus zest for [[Lamb]] or [[Horse]] meats. With the roe of [[Flounder]] added to it, a pestle sauce can also be used to dip [[Western School Cuisine]] sashimi, or as a topping for raw [[Oyster]]s.
 [[Category:Food & Drink]]