TGK Mother Sauces: Harissa
What are Mother Sauces?
"Mother Sauces" is a culinary term based on 5 classical French Base Sauces, to which most other sauces are derived. Here at The Good Kitchen we have created 5 of our own.
"The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato."
Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas."
Similar to Romesco, this is a mid-level spicy sauce from Tunisia. Dissimilarly from Romesco, Harissa does not use nuts, and instead incorporates dry chiles and spices, as well as tomato. Great to use as a dipping sauce for crudite. Sometimes used like ketchup, as the consistency can be a little more 'paste' like.
- Experiment with the use of other dried chiles
- Experiment with the use of other spices like cumin & sweet spices
- Substitute sundried tomatoes
Yields 8 oz
- Roasted red pepper 10 oz
- Olive oil 2.5 TBSP
- Tomato paste .5 oz
- Garlic clove, peeled and minced 1 tsp
- Guajillo chilies, ground 2 TBSP
- Coriander, ground 2 tsp
- Sea salt, low sodium .5 tsp
- Caraway 3/4 tsp
- Black pepper 3/4 tsp
- Crushed red pepper flakes 3/4 tsp
- Combine all ingredients and place in stock pot
- Cook on medium low for 20 minutes then process in blender until very smooth