This lesson is dedicated to sauces, a component that the chef considers vital: “without sauce, there is no paradise”. Here are two favorite recipes that are essential and that bring very different personalities to hamburgers:
- Creole Mustard: A vibrant and fresh version of classic American mustard. It is raised to another level by adding a “chalaquita” (a Peruvian Creole sauce similar to pico de gallo) made with red onion, chili pepper, yellow pepper and coriander. The result is a mustard with texture, an incredible aroma and a complex flavor that mixes acid, spicy and herbal.
- Burger Sauce: The classic pink and creamy sauce essential in a good hamburger. It is a mayonnaise-based emulsion that perfectly balances the sweetness of ketchup, the acidity of mustard and pickles, and is seasoned with paprika, salt and pepper. The chef also shows how to give it a personal and sophisticated touch by adding spicy charapita chili honey.
