“I used to like butter hen,” Girard reveals. Though, he realized it wasn’t a lot the meat he was craving—it was the tangy, wealthy sauce.
“When you discover ways to develop taste and make a very good base, you may add tempeh, tofu, or no matter you wish to it,” he says. “Individuals are actually in love with the sauce.” Good the drizzle, and the work is finished.
Right here’s one other star sauce in Girard’s dinner menu: “I used to love peppercorn steak, and now we bake with cauliflower steaks. It is the very same factor.” He reduces an enormous pot of mushroom inventory till it’s a glaze consistency, provides some peppercorns, and it’s nothing in need of scrumptious. “You possibly can nonetheless make a tremendous Italian sauce or French sauce—it does not matter. It is about studying the best way to construct taste.”