What’s in Richard Blais’ refrigerator at home?

Generally, you’re always going to find a number of condiments in my fridge. One of the chapters of my cookbook Try This At Home really deals with condiments and how they can make your food special. So I’m looking at kecap manis, which is an Indonesian soy sauce; a couple different international variations of hot sauce; and something called umami paste. Of course, there’s some basic tomato sauce and clarified butter. I’m actually pretty proud — this is an actual picture in the cookbook. What we talk about a lot in the book is yeah, you want to go get great ingredients, produce and proteins, but it’s the condiment — whether it’s ketchup for the burger or anchovies for a pasta dish — that can really set your food apart.

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