You’ll notice this is very similar to a hummus recipe, and really it shares a lot of the same qualities. I’d go so far as to call this a hummonaise.
Combine all the ingredients in a food processor and process until at a creamy consistency. The garlic and ginger provide a spicy and asian taste, with a strong star anise flavor coming from the Asian Pepper Market spices. It goes very well on a broiled chicken sandwich!
Here it is in its natural habitat on an asian chicken croissant sandwich:
Mix the ingredients until creamy and spread on your ‘wich of choice. Add more or less horseradish depending on the amount of bite you’re looking for. Also, if you want even more of a kick, refrigerate the spread for 30 minutes to an hour and the garlic will work its magic. Enjoy!
The method of cream braising I’ve been using to date has involved sautéing a vegetable in a bit of olive oil, then adding cream and reducing to a slow simmer, kinda like you would with a meat.
But, after stumbling on this recipe when looking to see if cream braising carrots was a “thing” I was found myself intrigued with their method.
Sauté your vegetable like normal, but then add broth (I used chicken broth).
Instead of reducing to a simmer, keep the heat on and cover for a short amount of time — just to let the vegetables soften a little.
Then, uncover and bring the heat to high and boil off most of the broth.
Finally, add the cream to the boil-off.
The result was a lot more savory, but it still had that great creamy flavor. I think I’ll stick with this method — it uses a lot less cream and the cooking time is less than the braising I’ve done before.
Here, this braising method on white asparagus and carrots:
“Here’s the thing about cherry tomatoes: they’re already bite sized. But do yourself and your guests a favor, slice them in half so you don’t spend half the meal chasing them around your bowl.”—Salt & Fat Summer Squash Pasta