Gourmet Chef Wannabe 2017 — photo 17 of 80: A tray of six dipping sauces for meat, such as a grillade. Each sauce started with a base of mayonnaise thinned with a bit of milk. The flavorings added to each one were, on the top row (L-R): my own homemade Korean hot sauce; ketchup and Tabasco sauce; horseradish cream. Bottom row: curry powder; Grey Poupon Dijon mustard with dried dill; pressed garlic. April 2017. Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
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