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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

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Instructions:

  1. Sweat onion and garlic in a little olive oil 

  2. Add seasoning and tomato paste; cook while stirring for about 2 minutes.

  3. Add wine; simmer to reduce.

  4. Add crushed tomatoes

  5. Simmer for 20 to 30 minutes; add sugar to taste. 

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CHEESY BECHAMEL SAUCE

Ingredients:

3 T butter

3 T flour

3 cups room temp milk

fresh parmesan cheese or gruyere

salt, pepper, cayenne, nutmeg

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Instructions:

  1. Melt butter and add flour; stir constantly for 1 to 2 minutes

  2. Whisk in milk slowly and whisk until smooth

  3. Season to taste

  4. Add grated cheese until you have desired consistency

  5. 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

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Instructions:

  1. Put yolks and lemon juice in blender and blend until double volume

  2. Drizzle in melted butter until thickened

  3. Add seasoning

  4. 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

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Instructions:

  1. Combine in a blender until smooth and chill.

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FRENCH VELOUTE SAUCE

Ingredients:

2 T flour

1 1/2 T butter

2 cups chicken or beef stock

Optional: mushrooms, roasted garlic

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Instructions:

  1. Melt butter and add flour; whisk off and on until the flour taste is gone, 

  2. Season well and whisk in stock 

  3. Season with salt, pepper and cayenne to taste

  4. If desired add roasted garlic or sauted mushrooms

  5. Great over chicken or beef

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