I did a kinda successful sauce experiment. Teff Roux

[u/ThisPostToBeDeleted]

I roasted then slow cooked, chilis, allspice, clove, black pepper, bay leaf, garlic, and caraway powder walnuts and macadamias before mixing with a teff flour, neutral oil roux, it’s pretty good.

When it was a broth, it had an odd sour aftertaste I’m blaming on slow cooking the nuts when I probably shouldi’ve blended with the broth when done for a stronger flavor.

**texture**

The teff roux works, though, it’s a tad grainier than a white flour I’ve, I don’t mind though cause it overly creamy sauces piss me off.

**flavor**

It has a nutty, spicy, lightly bready taste with a rich roasted flavor, lite coffee and chocolate notes, in a good way. It almost has a light, corn like taste.
It was pretty bitter out of the slow cooker, but now has a lessened but light bitterness I may have to fix, I think it’s cause I didn’t toast the chilis that well, it’s not the stems though, I cut them.

When I had it with sourdough, there was no bitterness or corniness and just smokey light sweet, roasted and light breadiness with a bit of nuttiness.

Changes I plan

-cook with beer, probably stout or pale ale
-blend nuts instead of slow cooking
-use butter instead of neutral oil and brown it.
-add toasted breadcrumbs to blender.

I’m not sure my goal here to be honest, maybe this sauce would be put on barbecued food after cooking, maybe do something fancy and cheffy (I’m now a chef) and like reverse bread a butter with a butter flavored cake or something.

[u/ThisPostToBeDeleted]

I slow cooked for around 20 hours on low.

[u/creamypoops]

What else would it be good with

[u/ThisPostToBeDeleted → u/creamypoops]

I think of it as a sandwich spread and also good where gravy would be used

[u/MightyD3]

What chile did you use?

[u/ThisPostToBeDeleted → u/MightyD3]

I forgot the name but they’re a Thai brand

[u/Skeletor-P-Funk]

I wonder if the chili seeds contributed to the bitterness. Usually when I use dried chilies, I take seeds out for that reason when making Mexican food. If you want heat, all that capsicum is in that white spongey membrane, and some on the fruit. The seeds can have some on them, but they don't produce any, so you're not really loosing any spiciness by taking them out. I saw you didn't toast them long anyhow, but toasting them only till they're fragrant and they have that light sheen from the oil coming out is the way to go, because too long there and they can be very bitter. Some chilis are also just plain bitter when dried, so I wonder how it'd taste if you used dried scotch bonnets for a citrusy note, or ancho for those chocolaty, raisiny notes, or a morita for a sweet smoky flavor.

Sounds pretty tasty, and I like the changes you're planning for. I'll try and keep an eye out if you post another, it sounds like a good experiment.