A few sauces turn plain chicken, pasta or vegetables into a meal. Most are built on simple techniques you can reuse endlessly. Classic French cooking lists five “mother sauces” (béchamel, velouté, espagnole, tomato and hollandaise), but a home cook mainly needs the families below.
Tomato sauce
Gently cook garlic in olive oil, add canned crushed or whole tomatoes, salt, and a basil sprig. Simmer 20 to 30 minutes. Variations: add onion and carrot for a sweeter sauce, chili for arrabbiata, or meat for a ragù. A knob of butter at the end smooths acidity.
Pan sauce
After searing meat, pour off excess fat, add shallot, then deglaze with wine, stock or even water, scraping up the brown bits (fond). Reduce, then swirl in a little cold butter off the heat. Add mustard, herbs or cream as you like. This takes five minutes and uses the flavor you would otherwise wash away.
Béchamel and cheese sauce
Melt 2 tablespoons butter, whisk in 2 tablespoons flour (a roux) and cook a minute, then slowly whisk in 1 cup of warm milk. Simmer until thick, season with salt and nutmeg. Add grated cheese off the heat for a cheese sauce for macaroni and cheese or gratins.
Vinaigrette
The basic ratio is about 3 parts oil to 1 part acid (vinegar or lemon juice), plus salt, pepper and a spoon of mustard to help it emulsify. Shake in a jar. Add honey, garlic, shallot or herbs.
Emulsions: mayonnaise and aioli
Egg yolk, mustard and lemon juice, with oil added drop by drop while whisking (or with an immersion blender), become mayonnaise. Garlic makes it aioli. Use pasteurized eggs if serving people at higher risk, since the yolk is raw. Hollandaise is a warm cousin made with butter.
Green sauces
Pesto (basil, pine nuts, Parmesan, garlic, olive oil), chimichurri (parsley, oregano, garlic, vinegar, oil) and salsa verde are great uses for herbs, see how to use up fresh herbs.
Quick Asian-inspired sauces
- Stir-fry sauce: soy sauce, a little sugar or honey, rice vinegar, garlic, ginger, and cornstarch to thicken.
- Peanut sauce: peanut butter, soy sauce, lime, chili and warm water.
- Teriyaki: soy sauce, mirin, sugar, reduced until glossy.
Tips
- Season at the end; reduction concentrates salt.
- A splash of acid brightens heavy sauces.
- Most sauces freeze well, except emulsions and dairy-based ones.
Making your own sauces is an easy way to cut sugar and salt from processed versions, see eating less processed food. Pair them with perfectly cooked pasta.
