Podcast Summary: All Of It (WNYC)

Episode: Get Saucy: The Art Of Sauce Making

Date: March 7, 2024
Host: Kusha Navadar, in for Alison Stewart
Guest: Ashley Boyd, author of "Saucy: 50 Recipes for Drizzly, Dunkable, Go-To Sauces to Elevate Everyday Meals"

Overview

This episode of "All Of It" dives into the world of sauce-making with author and food blogger Ashley Boyd. Centered around her new cookbook, "Saucy," the discussion reveals the transformative power of sauces in everyday cooking, from elevating simple dishes to providing endless culinary creativity. The episode is interactive, featuring listener calls and tips, and balances practical advice with cultural and personal reflections on food.

Key Discussion Points & Insights

Why a Sauce-Focused Cookbook?

• Host Kusha Navadar introduces Ashley Boyd and frames the conversation as part of the show's "Food for Thought" series, which aims to inspire meal prep ideas for home cooks.
• Ashley Boyd explains her motivation:

  "You don't see... an entire book, like, with sauces, like, and that's it. So I thought that the idea of a cookbook full of sauces to kind of have is like a... kitchen toolbox... It's a way to elevate everyday meals... for home cooks, for busy moms, for regular folks, you know, who may have limited kitchen skills."
  (03:38)

The First Sauce: Comeback Sauce

• Ashley shares that the first sauce she learned was "comeback sauce," a staple in her native Jackson, Mississippi.

  "If Remoulade sauce, Thousand Island, ranch dressing, and barbecue sauce all had a baby, it would be comeback sauce." (04:45)

• She highlights its versatility:

  "It's a creamy sauce you can use on literally anything... my family's top request." (05:12)

Listener Q&A: Allium-Free Sauce Alternatives

• Lou from Rockland calls in, seeking onion and garlic substitutes due to allergies.
• Ashley suggests adding acidity (lemon juice), fresh herbs, and citrus zest:

  "There's not really... that onion flavor from anything else... Let's throw in some fresh herbs, some citrus juice... to balance the flavors of the sauce..." (06:19)

• Host summarizes:

  "So moving away from the onions and shallots and leaning into the citrus flavor profile." (07:14)

Comeback Sauce Recipe Details

• Ashley details her version's ingredients:
  • Mayonnaise, ketchup, sriracha (instead of chili sauce), Worcestershire sauce, lemon juice, whole grain or Creole mustard, fresh parsley, minced garlic, smoked paprika, garlic powder, onion powder, salt, black pepper.

  "You mix that together... That's all you do. Nothing fancy." (08:45)

• On Creole mustard:

  "It's like whole grain mustard, but... there's more spice... a stronger flavor." (09:06) "If you can find Zatarans Creole mustard, give it a try." (09:25)

Tips for Saucy Presentation

• Photo Styling & Home Plating:

  "You know, just pouring it, like a little drizzle on top of your dish makes it look beautiful... Or serve it in a ramekin on the side... There's no right or wrong answer." (10:16)

Highlight Recipe: Apricot Miso Glaze

• Ashley describes the recipe's profile:

  "It gives you that salty... fermented flavor from the miso paste... you combine those together with a little bit of vinegar... orange zest... and soy sauce. So you've got like the umami flavor, the sweet, the salty, the little bit of spice. Like, those flavors do a dance... It's so delicious on pork, chicken, anything." (11:15 - 12:24)

Rediscovering Ingredients: Miso

• Ashley shares that working on the book solidified her appreciation for miso:

  "It's a simple but... complex flavor that can elevate... many different dishes. So I really have been leaning into the miso now since this book." (12:33)

Community Tip: Asafoetida (Hing)

• Anju Lee from Queens calls in to suggest using hing (asafoetida) instead of garlic or onion:

  "A tiny pinch of it will give a pop of a garlic kind of taste, but... in Ayurvedic cooking, it's considered safer than onions and garlic for the health." (13:33 - 14:14)

On the Broader Meaning of "Saucy"

• The word "saucy" is discussed beyond food:

  "Saucy can mean so many different things... you can get saucy with food, and you can get saucy with your personality. It's kind of, like, spicy, you know... So it's a plethora of applications." (14:42)

Notable Quotes & Memorable Moments

• On Kitchen Utility:

  "It's a way to elevate those dishes. So I just thought that it was a really cool concept." – Ashley Boyd (04:12)

• On Versatility of Sauces:

  "With different sauces at your disposal, the same grilled chicken or veggies can become vastly different meals." – Kusha Navadar (01:42)

• On Presentation:

  "Not only does [sauce] add a flavor element, it can take a dish from... basic to beautiful... a simple drizzle... makes it look beautiful." – Ashley Boyd (10:16)

• On Miso's Power:

  "It's a game changer." – Kusha Navadar (13:07)

Timestamps for Key Segments

• Introduction & cookbook concept – 01:42–04:38
• First sauce & comeback sauce explained – 04:41–05:44
• Onion/garlic-free sauce substitutions – 05:52–07:18
• Comeback sauce recipe breakdown – 07:24–09:06
• Presentation & plating tips – 10:16–11:06
• Apricot miso glaze discussion – 11:06–12:24
• Rediscovering miso – 12:24–13:07
• Community tip: hing/asafoetida – 13:33–14:19
• Conversation on the word "saucy" – 14:42–15:24

Episode Takeaways

• Sauces are a simple way to transform meals without professional skills.
• Flexibility and creativity are encouraged—there's no "wrong" way to drizzle, dunk, or plate.
• Ingredients like miso, sriracha, and Creole mustard are affordable "game changers" for flavor.
• Cookbook "Saucy" focuses on accessibility for home cooks.
• Listener engagement brings new ideas, like using hing as a garlic/onion substitute.
• Saucy, whether in the kitchen or personality, means bold, creative, and a little bit fun.

Ashley Boyd’s "Saucy" provides both technical know-how and playful creativity, inviting cooks of every level to experiment and enjoy the limitless world of sauces.