Our challenge was to reinvent the taste test challenge in some new way. "Taste what's in the sauce" was our reinvention from last year. This is always sort of a crapshoot with the contestants. Remember Season 3's overconfident spelling bee style match? The producers are always tell me to get more ingredients, "What if there's a tie breaker???" Yeah right.
First of all, my sauces are f*cking great. I love making sauce. There's an infinite art and time consuming caring that goes into making a truly great sauce, from the time it takes to make a proper stock, to all of the multiple times a sauce will get strained and refined as it reduces and builds flavors. I made seven sauces for the producers to choose from including a sea urchin beurre blanc which was to be the tie-breaker, and a coffee and red wine demi glace, a sauce chasseur, and even a sausage gravy. Every sauce had at least twenty ingredients.Here's the list of ingredients for the sauces they tasted:
The Bouillabase: olive oil, chicken bones, lobster bodies, shrimp, carrot, yellow onion, celery, leeks, garlic, shallots, fennel, tomato, parsley, thyme, coriander seed, dried red chile, black pepper, white pepper, salt, sugar, bay leaf, juniper berries, orange peel, saffron, brandy, white wine, Pernod, sherry vinegar, heavy cream, lemon juice
The Green Curry: vegetable oil, chicken bones, yellow onion, carrot, celery, Thai green chilies, ginger, garlic, galangal, lemongrass, kaffir lime leaves, turmeric, thyme, bay leaf, cilantro, Thai basil, shrimp paste, fish sauce, coconut milk, rice vinegar, salt, black pepper, granulated sugar, brown sugar