[Dirt Candy’s Amanda Cohen isn’t just one of the best chefs going today, she’s also a fantastic writer. Here’s her take on a sauce you met earlier this week, only with her unique twist. Take it away, Amanda!]
It’s not one of French cuisine’s mother sauces, nor is it a “daughter” sauce, but it is my favorite sauce and it was actually invented by a woman (Clémence Lefeuvre) so that already puts it one up on fussy old Escoffier. It’s beurre blanc (white butter) sauce and it will rock your world.
2013 is the year of pink grapefruit halves. I don’t mean that in a broad sense, like a trend prediction, I mean that in a personal sense. This year is a year in which I’ve already eaten my weight in pink grapefruit halves and it all started, appropriately enough, on New Year’s Eve day with Matt Lewis, co-owner of Brooklyn’s Baked. We were at Pulino’s in Manhattan and we shared a pink grapefruit half that was so outrageously delicious, I’m not going to tell you about it yet. We’ll save it for the finale.