Basic Sauces

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MARINARA SAUCE

Ingredients:

28 oz canned crushed tomatoes

2 tbl tomato paste

sugar

garlic

onion

salt & pepper

cayenne pepper

smoked paprika

oregano

1 cup red wine

Instructions:

Sweat onion and garlic in a little olive oil
Add seasoning and tomato paste; cook while stirring for about 2 minutes.
Add wine; simmer to reduce.
Add crushed tomatoes
Simmer for 20 to 30 minutes; add sugar to taste.

CHEESY BECHAMEL SAUCE

Ingredients:

3 T butter

3 T flour

3 cups room temp milk

fresh parmesan cheese or gruyere

salt, pepper, cayenne, nutmeg

Instructions:

Melt butter and add flour; stir constantly for 1 to 2 minutes
Whisk in milk slowly and whisk until smooth
Season to taste
Add grated cheese until you have desired consistency
Great over pasta, veggies or in lasagna

HOLLANDAISE SAUCE

Ingredients:

4 egg yolks - room temperature

1 T lemon juice

½ cup melted butter

cayenne

salt and pepper

Instructions:

Put yolks and lemon juice in blender and blend until double volume
Drizzle in melted butter until thickened
Add seasoning
Great over steak or eggs

BARBECUE SAUCE

Ingredients:

1 1/2 cup brown sugar

1 1/2 cup ketchup

1/2 cup red wine vinegar

1/3 cup water, more as needed

2 tbl worcestershire sauce

2 1/2 tbl dry mustard

2 tsp smoked paprika

1/2 tbl salt

2 tsp black pepper

1/2 tsp hot sauce, more as desired

Instructions:

Combine in a blender until smooth and chill.

FRENCH VELOUTE SAUCE

Ingredients:

2 T flour

1 1/2 T butter

2 cups chicken or beef stock

Optional: mushrooms, roasted garlic

Instructions:

Melt butter and add flour; whisk off and on until the flour taste is gone,
Season well and whisk in stock
Season with salt, pepper and cayenne to taste
If desired add roasted garlic or sauted mushrooms
Great over chicken or beef