This one ingredient belongs in every sauce – says star chef Alexander Herrmann

Alexander Herrmann is with twoMichelin starsand various TV appearances of one of Germany's most successful and well-known top chefs - and Fissler brand ambassador. Ventilates for FisslerAlexander Herrmannsome of his kitchen secrets and tells us which traditional recipe with a modern twist is guaranteed to give you an eye-opening taste experience at the dinner table and what his secret ingredient for sauces is! Do you have a guess as to what it might be that will add the icing on the cake to any sauce recipe?

Alexander Herrmann:Is juniper in gin also a form of spice or is it already a drink? Otherwise, I always have Fleur de Sel and a coarsely cracked black pepper mixture on hand. And one “secret ingredient” that I would happily recommend is a really good onesoy sauce. It has great effects. By good soy sauce I mean a soy sauce that has matured properly and has a natural color. This gives the sauce a sour touch - that perfect umami taste, an ultimate flavor booster. With just a few splashes, sauces, salad dressing or actually any other dish can be powerfully spiced up.

Alexander Herrmann:Definitely pasta dishes, because you can overeat them so beautifully and be absolutely happy.

Alexander Herrmann:This is the “Roulade 2.0”. So instead of a classic beef roulade, a saddle of beef is seared on both sides at the beginning so that the meat stays nice and pink on the inside. Then the steps that are normally included in a classic roulade are carried out: First cut the onions and gherkins into strips - add a few carrot strips. Then slowly fry the diced bacon over medium heat. In the next step, the onions, carrots and gherkins are added and the whole thing is seasoned with salt and freshly chopped parsley. This mixture is then placed on top of the meat. The whole thing is complemented with a nice red wine sauce. To do this, first boil down a little red wine, add onions and stock and mix everything well until it sets slightly. In the next step add a little mustard and a small dash of thatEssiggurkenwasser– my insider tip – and you basically have a beautiful pink fried beef steak topped with the ingredients of a classic roulade. The dish presents both – tradition in modern times.

Alexander Herrmann:In my experience, the most sophisticated dishes are made with as few ingredients as possible - sometimes less is more. I select the ingredients that deliver the perfect taste and prepare them with the right tools. It is not the most expensive technique that is crucial, but rather the right tools that enable the perfect preparation.

Alexander Herrmann:You are always calm when you are fundamentally relaxed. This requires good preparation. The important thing is to always read the recipe carefully first and make a plan in your head - and then let yourself “fall into” the recipe. Anyone who has made this dish several times can simply look forward to cooking it. Maybe next time the recipe will be supplemented with other products that will make the dish something unique again. In addition to a well-prepared plan, it is the high-quality ingredients and the right cookware that make perfect preparation possible. However, what always helps you stay relaxed at the stove is a glass of wine!

Alexander Herrmann also told BR about his favorite salad dressing. Here you can find out how you can easily do it at home.

The ingredients for the salad dressing

40 ml lemon juice or brandy vinegar/white balsamic vinegar
40 ml water
40 ml soy sauce
Salt
Pfeffer
oil

Mix the ingredients and stir in a little oil. You use the water to dampen the acidity of the vinegar and the soy sauce provides a special level of seasoning. Depending on your taste, stir blanched onion or shallot cubes and herbs into the sauce. Particularly good in autumn: a small dash of walnut or hazelnut oil. Roasted pumpkin, pine or sunflower seeds also go well with this. Crush the seeds slightly or chop them very roughly and add them to the salad.

Can't get enough of soy sauce? You can also use it outside of Asian cuisine and as a secret ingredient for sauce. For example, it is suitable for refining various soups, fried vegetables or even marinades.