Sauces

BASICS ABOUT SAUCES

Why should you learn to make sauces?

Sauces turn individual ingredients into a meal. They do this by adding flavor, moisture, and variety to the ingredients you are combining.  If you learn a few basic sauces then the range of meals you can make significantly increases.

So, what do you need to know to start making sauces?
Sauces are not tied to a specific dish, but can be used with different base ingredients (in the meal) to create an entirely different meal.

There are many varieties of sauces that you can make and they all start with what is called a "Mother" or "Base" sauce.

What are some of the base types of sauces?
·       Bechamel: Roux whisked with milk or other dairy
·       Velouté: Roux whisked with chicken, turkey, fish or any other clear stock
·       Espagnole: Roux whisked with beef or veal stock
·       Tomato Sauce: Tomato puree, sometimes thickened with roux but more frequently cooked until thickened
·       Hollandaise: Egg yolk and butter emulsion (served warm)

·       Mayonnaise: Egg yolk and oil emulsion (served cold)

While it is good to be familiar with these bases, in this lesson we are going to focus on just a the first one.

BECHAMEL - Generally called a Roux (pronounced 'Ru') or White Sauce
What can you make with it?  Many items, but Alfredo sauce or Mac and Cheese are some favorites!


WATCH AND PRACTICE:

There are 3 videos each one shows slightly different aspects.  The first video shows you step by step how to make a good Roux. 


https://www.thekitchn.com/cooking-school-day-13-sauces-the-kitchns-cooking-school-211019



This recipe is a bit large.  You could make it more for about 3 – 4 servings  but cutting in half.

RECIPE 
1/3 cup butter
1/3 cup + 1 Tbsp. flour
4 cups milk
salt and pepper
grated nutmeg to taste (I have omitted this and still tastes great)


This video will show you how to make a Roux, add milk to make a Bechamel.  Then add cheese and some seasonings to make a cheese sauce and finally a few extras to create a homemade mac and cheese!





HOMEMADE ALFREDO SAUCE:
The video below doesn't start with the classic "Roux", but omits the flour. This leads to a more authentic Alfredo sauce.




Alfredo Sauce Ingredients (for 2 - 3 servings)
1/2 stick of butter(salted)
1 clove of garlic (chopped or minced)
1 1/2 cups Heavy whipping cream
1/2 cup parmesan cheese (I purchased shredded from store and it tastes great)
1 Tbsp cream cheese
salt and pepper to taste

Ingredients for 6 servings
1 stick of butter (salted)
2 cloves of garlic (chopped or minced)
2 1/2 - 3 cups Heavy whipping cream
1 cup parmesan cheese (block that you grate yourself)
2 tablespoons cream cheese
salt and pepper to taste


BONUS:

Want to try another sauce?  How about a homemade spaghetti sauce.
Make this one for a group!  Your friends will want it on spaghetti noodles, or as a dipping sauce for French Bread.  Invite a few friends over and test your skills.

This recipe comes from the Food Nanny (https://thefoodnanny.com/spaghetti-and-meat-sauce/)

Ingredients

  • 3 14oz cans diced tomatoes, undrained
  • 2 tablespoons plus 1 teaspoon olive oil divided
  • 1/3 cup chopped white onion
  • 3 garlic cloves minced
  • 1 1/2 pounds lean ground beef
  • 1 6oz can tomato paste
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups hot water
  • 1 pound uncooked spaghetti
  • Freshly grated parmesan cheese

Instructions

  1. Optional step: Put the tomatoes and liquid in a blender and pulse 4 or 5 seconds to crush. Set aside.
  2. Heat 2 tablespoons of the oil in a large pot of skillet over medium heat. Add the onion and garlic and cook and stir until the onion is soft but not brown. Increase the heat to medium-high and add the meat. Continue to cook, stirring until the meat is browned. Stir in the tomato paste with a wooden spoon. Cook until the mixture starts sticking to the pan, about 5 mins. Add the reserved tomatoes, brown sugar, oregano, salt, basil, thyme, and bay leaf. Mix well. Stir in the water. Bring to a boil, decrease the heat, and simmer uncovered about 2 hours, stirring periodically and adding more hot water if the sauce gets too thick.
  3. Twenty minutes before serving, cook the spaghetti according to package directions. Drain.
  4. Put the Spaghetti in a bowl, sprinkle in the remaining 1 teaspoon of oil, and combine. Serve the sauce in another bowl. Pass the cheese.
  5. Serve with a tossed salad, corn or green beans, and garlic bread.

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