Many sauces include celery. It's not a flavour I'm particularly keen on, particularly in sauces so I'm wondering why it's included. Is it included simply as a flavour or does it serve some other purpose?
Sauce – What are the positive effects of adding celery to a sauce
celerysauce
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For those interested I googled images of the dishes Cindy mentioned and tried to match the description.
This is what I found: First Celery, Second Baby Cabbage.
Okay so let me first say I'm a novice with Italian food. However I have faced the exact same issue.
Follow these steps that I've created:
- Put a teaspoon of dried rosemary in a mug of water and microwave for two minutes. Pour the water into the sauce. Discard or re-dry the rosemary sticks.
- Put a tspn of dried oregano straight into the sauce.
- A pinch of sage OR thyme won't hurt but a tiny, tiny pinch.
- Add the Tulsi - one handful of the leaves or more - it will be fine, trust me. Just make sure there's nothing sweet in the sauce as it'll make it taste a tad Thai.
And yes - lots of garlic!! Always garlic
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Best Answer
Celery is an aromatic, and 1/3 of a mirepoix. It's used for the base flavor of a lot of French and Cajun/Creole cuisine. It doesn't serve any important chemical role that I'm aware of, so you can omit or substitute it if you really don't like the flavor.