The hummus craze and desire for dynamic textures has led many chefs to incorporate plant-based purées into their menus. These creamy concoctions can be used as soft bases for many different plates, while delivering flavor and color that thinner sauces had in the past. Herbs, nuts, and vegetables can combine to create nutritious, flavorful sauces — from pesto to mole to sweet pea purée. Lay a spoonful onto the plate and gently spread across the center and top with signature proteins for beautiful plating.
Plant-Based Sauces for the Modern Steakhouse
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