Fierce Foodie: Easy Merengué (Sauce)

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a blogumn by Roya Hamadani

Yes, it’s a dance, but it’s also a sauce – whose origin some accounts attribute to a chef for Napoleon Bonaparte, forced to produce something fit to serve the tiny dynamo while out in the field on the war campaign.  I simplified it a little because really, who has the time to recreate the meals once crafted for a self-crowned Emperor?  I don’t know about you, but the older I get the faster life goes.  I’m only 33 but I could have sworn it was 1999 like, a couple of days ago.  Wasn’t everybody just stocking up on toilet paper for Y2K?  I asked my elderly dad about this and he told me it only gets worse.  Apparently in your seventies, you can safely expect life to pass you at warp speed.  This explains why the old drive so slowly.

My version of this sauce is yummy over rice or pasta, with meat or tofu.  Napoleon liked his with chicken and boiled eggs.  I agree with the chicken part, but what can I say, I find eating mothers and babies at the same time creepy.

Easy Merengué (Sauce)

Sauté one chopped onion in olive oil (enough to cover the bottom of the pan) and when softened, add 2 cups chopped celery.  After stirring this mixture for a few minutes, add 1 cup chicken stock, 1 bay leaf, 1 tsp thyme, 1 tsp tarragon, 1 tsp dried basil, 2 Tbsp dry white wine, and 1 can of diced tomatoes.  Simmer until liquid reduces by half and celery is soft.

Separately sauté chicken breast seasoned with salt and pepper and cut into strips, or firm tofu, or any other white meat.  Add to the sauce when ready and serve over rice, risotto, or any pasta.