February 18, 2013
‘Marco Pierre White famously said “salt is flavour” and he’s not wrong – salt draws out the flavours of all ingredients. When reducing sauces, don’t over season as the flavours will become concentrated. If the salt is too dominant add a knob of unsalted butter or a splash of acid like lemon juice,’ says Alex Gibbs, head chef at Southernhay House Hotel.
Southernhay House, 36 Southernhay East, Exeter, Devon, EX1 1NX.
Tel. 01392 439000.
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