From grandma's recipe box
Sauces Recipes
Warm and simple sauces for pasta, meat, rice and vegetables. A good sauce ties the whole plate together.
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About Sauces
Sauces are the cooked, spoonable toppers that go over or beside a dish. Many start with a base like butter and flour, tomatoes, stock or cream. Then you simmer, stir and season until it tastes right.
Unlike dressings, sauces are usually served warm. Unlike dips, they are poured or spooned rather than scooped. Unlike marinades, they are added during or after cooking, not before. Patience and low heat are the main skills.
Questions folks ask
How do I thicken a sauce?
Simmer it longer so it reduces, or stir in a little flour or cornstarch mixed with cold water.
How do I fix a lumpy sauce?
Whisk hard, or pour it through a fine strainer. A blender also works.
Can I make sauce ahead?
Yes. Cool it, cover it and keep it in the fridge for a few days. Warm it gently before serving.
Kitchen tips
- Stir often over medium-low heat so the bottom does not scorch.
- Whisk flour into butter before adding milk to avoid lumps.
- Let tomato sauces simmer long enough to lose their raw taste.
- Add salt and lemon or vinegar at the end.
- Thin a thick sauce with a splash of stock or water.