Sauces are one of the most important components in many, many countless dishes like sauces for pasta or other Italian dishes, sauces for sacks, for salads etc. And there are many joints that have the best sauces we have ever had. But is it always possible to eat out? Well there are times we cannot have the sauces from outside. It is thus important for all those who like to eat home cooked meals to know how to cook a few commonly used sauces at home.
We think that the sauces are very difficult to make at home but the recipes listed below will bust all of your reservations and help you learn how to make absolutely great sauces, on your own and that too from the comfort of your house.
The Classic Vinaigrette
Ingredients
¼ teaspoon salt, 1/8 teaspoon pepper, 3 tablespoons extra virgin olive oil, 1 table spoon Dijon mustard, 1½ tablespoon red wine vinegar, 1 tablespoon chopped shallots.
Directions
In a bowl, combine the vinegar, the shallots, salt, pepper and the Dijon mustard. Then keep adding olive oil to the mix gradually stirring the mixture until it is incorporated.
The Béchamel Sauce
Ingredients
¼ teaspoon salt, some white pepper, 1½ tablespoon all- purpose flour, 1¾ cups 2% reduced fat milk, 2 tablespoon butter, 1 bay leaf, ½ cup thinly sliced onions, dash of freshly grated whole nutmeg.
Directions
Over medium heat, combine the milk, onions, whole nutmeg, and bay leaf in a small saucepan. Bring it to simmer and the ingredients let it stand for 15 minutes. Now strain the mix through a sieve and discard the solids.
Melt butter in a clean pan, add flour to it and cook for a minute. Gradually add the strained milk to the flour constantly stirring with a whisk to make a blend. Cook it all for about 9 minutes so that it is thickened. Then remove it from the heat and add salt and pepper.
Tomato Sauce
Ingredients
Tomatoes, garlic, salt, extra-virgin olive oil.
Directions
Cut an X at the bottom of the tomatoes and boil them for 30 seconds to a minute. Remove them and plunge in ice water. Remove them peel and finely chop the tomatoes, reserving the juices.
Take a pan, heat some extra virgin olive oil and cook garlic in it till brown. Now add the tomatoes and reserved juices to the pan and cook it until the liquid is almost gone. Then add some salt, black pepperand the sauce is ready.
