3 Sauces Every Cook Should Know Recipes
3 SAUCES EVERY COOK SHOULD KNOW
Steps:
- In a small saucepan set over medium-low heat, melt butter. Add flour, salt, and pepper and whisk to combine. Cook, stirring often, until the mixture is bubbly and smooth, about 3 minutes. Don't brown the roux!Add 1/3 of the milk and whisk vigorously until smooth. Gradually add the remaining milk while whisking. Bring to a boil. Boil and stir 1 minute. Note: You can adjust how much butter/flour you use depending on how thick of a sauce you're going for. Just be sure to use equal parts of butter and flour.
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- Chimichurri. Part of the salsa verde family, chimichurri is a bright, herbaceous sauce that we have ready-to-go in our fridge all year long. Similar to its more popular cousin, pesto, it can be made with whatever tender green herbs you have in abundance.
- Hollandaise. Hollandaise is the only classic mother sauce that's thickened using emulsification instead of a roux. Traditionally, this sauce is made by setting a heatproof bowl or saucepan over a pan of gently simmering water (also known as the double boiler method).
- Pomodoro Sauce. Pomodoro is a beyond-easy tomato sauce. As compared to the quick-cooking, chunkier marinara sauce, pomodoro uses crushed tomatoes and simmers until it is thick and a deep rich red.
- Béchamel. Béchamel is a classic for a reason. While this sauce doesn't have much flavor on its own, it is the base for many dishes. It begins with a roux, a thickener made by whisking melted butter with flour.
- Romesco. Romesco is a puréed Spanish sauce made with chilies, tomato, bell pepper, garlic, toasted nuts and a generous amount of olive oil. It's smoky, spicy and creamy – use it as a sauce for grilled meats and vegetables, as a dip for crudités or smeared on a sandwich.
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