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View Product. Espagnole or Brown Sauce.
Velute Sauce. Bechamel Sauce. Mirepoix Sauce5. Genoese Sauce.
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Does it need refrigeration? Will it be a complete disaster if the water is rocky and it spills?
Chef Erin Zircher, the co-owner of Cru Oyster Bar Nantucket , has considered these problems for years while preparing perfect meals for on-deck dining. For her, the best boat recipes are ones that can be served as is: no heating up, no extra garnishes or sauces, and no need for prep space—after all, water vessels can be close quarters.
Place the carrots in a medium saucepan, cover with water, and bring to a boil; lower the heat and simmer for about 10 minutes or until completely tender. Add the chickpeas to the carrots for the last 5 minutes of cooking. Heating the chickpeas makes a smoother hummus.
Thoroughly drain the carrots and chickpeas and transfer to a large bowl. Add the tahini, lemon juice, garlic, salt, and cumin and puree the mixture, in batches, using a food processor. Transfer to a serving bowl and top the hummus with a drizzle of oil, a scattering of olives, and a handful of mint leaves.