America's culinary sphere has been taken by storm with the introduction of a tantalizing fish sauce caramel, which brings out a whole new dimension in grilled vegetables. The brainchild behind this revolution is Chef Devin Finigan, from Aragosta, Deer Isle, Maine. By integrating notable flavors into this sauce, Chef Devin showcases a technique to not only create this robust condiment at home but also inhance the flavor profile of the tender seasonal veggies.

Fish sauce, primarily crafted from small fish like anchovies amalgamated with salt and fermented, offers a distinctly savory and salty taste commonly found in Mediterranean and Southeast Asian cuisines. The caramel, a combination of brown sugar and fish sauce simmered with onions, garlic and fresh ginger, exudes pronounced umami flavors. Contrasting notes of butter enrich the sauce, while lime juice provides a burst of zesty brightness that levels the flavor in a gratifying equilibrium - an ideal match for baby vegetables grilled to perfection.

In case grilling is not an option, you can also consider drizzling this divine sauce over roasted vegetables. To ensure the caramel is at the right consistency - the soft-ball stage (235°F), you can try a simple trick - spoon a drop of hot caramel into very cold water. Upon cooling, it should form a soft and slightly sticky ball that's easy to mold.

Team this unique recipe with the light and fresh notes of an Albariño from Bodega Garzón Single Vineyard for a memorable meal. The sauce can be stored in an airtight container for a week and when required, gently reheat over low heat to restore its flow.

The ingredients for Fish Sauce Caramel typically include brown sugar, Thai fish sauce, pure maple syrup, leeks, scallions, fresh ginger, garlic, Thai chiles, fresh lime juice and unsalted butter. The selection of baby vegetables can range from bok choy, carrots and broccolini to fresh sugar snap peas. After preparing the sauce, it requires around an hour to cool and thicken at room temperature. The vegetables are tossed in olive oil and grilled to a tender and slightly charred appeal and then drizzled with the developed caramel. Enjoy hot with any surplus caramel on the side.

This inspiring recipe originally made its debut in the "Food & Wine" magazine's August 2024 issue introducing food lovers to some strategically layered ingredients that can greatly elevate their grilling experience.