Anyone who knows the next line to that song can have all of these: (delivery not included, probably)
From top left going down each column: basil-infused oil, tomato coulis, jus de veau lie’ (bonded veal stock), mango chutney, citrus juice, and corn and red pepper relish.
From what I can tell today “comtemporary sauces” are pretty free-form, at least as compared to the highly codified, classical sauces we made prior to today. Coulis just seems to be a pureed and strained concoction, though tomato and raspberry are the most common forms. In the words of Chef Allen who described someone having “truffle coulis” on a menu: “there’s no reason to call it that. There’s no reason not to call it that.” Salsa doesn’t have any particular set of classical ingredients or techniques. The elements can be cooked or not, pureed or not, and shared or not (no wait, that last one is just me.) The only necessary difference between salsa and relish are the organization of those letters into words. Salsa has a latin conotation, but certainly you could make a tomato, onion, and cilantro relish, and there you go. Chutney’s generally made with fruit and served along something spicy.
I’m excited tomorrow for consomme’. We’re on to soups, and the concept and preparation of consomme’ will blow your mind. Possibly.