I've got a cayenne/onion/apple mash nearing the end of its ferment and not sure where to go with it flavor-wise. I enjoyed the mixture of aromas when preparing the mash. It's just a little "out-of-the-box" for me for what I've done with sauces to this point so just looking for some recommendations from your collective experience.
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fermenting Need some inspiration on how to finish fermented sauce
- Thread starter jblo
- Start date
There's really only 1 thing that I can think of that I would add to that mash. From the ingredients that you listed it's going to be soupy, very liquidy, so I'd add some carrots to it to give it some consistency. I like sauces to be loose enough to pour but thick enough to stay put. JMHO, have fun and enjoy the sauce.
RM
RM
It's a "moist" mash for sure.
Was entertaining playing off the apple a bit by finishing with cinnamon and brown sugar.
My wife loves baked sweet potatoes (me not so much). I usually top them with cayenne powder, cinnamon and brown sugar. Sooo, thinking about going that way? Or maybe preparing half that way and half with just the flavors of the mash to just see how they play together.
Was entertaining playing off the apple a bit by finishing with cinnamon and brown sugar.
My wife loves baked sweet potatoes (me not so much). I usually top them with cayenne powder, cinnamon and brown sugar. Sooo, thinking about going that way? Or maybe preparing half that way and half with just the flavors of the mash to just see how they play together.