I never gave sauce much thought, other than it’s the stuff that goes on pasta. And as far as desserts go, in my home baking, it did not enter the equation. However, in this dessert plating class i just took, one of the main focuses (next to the desserts themselves) was the sauce. We must have learned how to make at least 15 sauces, and the beauty of most of them is that with one small ingredient switch, they can become any flavor you desire. A sauce is like the premier dessert accessory – the handbag of desserts, so to speak. It can make or break a dessert. But the right look, texture, and design can really take your plate to the next level. I’ve grown to appreciate sauces, in all their many colors, flavors, and viscosity, and will use them in my own desserts from hence forth.
What really got me sauced though, was when I created a sauce in class for our “final.” Basically, it was like that show “Chopped”– we were given a box of mystery ingredients, and from this box, we had to create a menu of desserts, utilizing all of the ingredients. At first, it sounded like a daunting task – but we came together as a team, and started brainstorming, and before we knew it, a menu had been strewn forth – a pretty good one, in fact. I won’t go into detail, but I will say that my main dish was a black bean gingerbread cake, which I will be making again. But I also was tasked with making a sauce – a jalapeño tabasco chocolate sauce. Being someone who does not normally eat jalapeño or tabasco sauce (I avoid spicy for the most part), I was a little wary of creating a sauce that had the perfect combination of chocolatey sweetness and “kick.” Somehow, through the grace of who knows what, I did it.
And not only did I do it, but when the teacher asked the class what was the best sauce, my jalapeño tabasco chocolate sauce got quite a few shout-outs.
So just like every fasionista has a signature bag, I now have a signature sauce. And just in time for graduation. I’m gonna make it after all.