Spicing Essence

Preparation info

  • Makes about

    150 ml

    • Difficulty

      Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

I think this little trick comes from Escoffier’s days; it is often used for spicing up a sauce or other dish. It was also occasionally used to mask the flavours of a meat that wasn’t quite right! Well, I’m glad to say that I use it purely for enhancing flavours, and it works its magic particularly with Tomato or Red Pepper Coulis.