Friday, February 5, 2010


A basic sauce has 4 parts:

(thickener-- optional. Cornstarch, masa, flour, or heat are typical thickeners.)

These parts can take lots of forms based on culture and what you have on hand. But for example, a nice italian sauce might use olive oil, tomatos/tomato juice (i.e. from a can of tomatoes), and basil and garlic. Basically, heat some oil. throw in the spices. Add the liquid, stir, reduce heat to get everything warm and bubbly. Let the desired amount of liquid cook off, or add a little cornstarch to thicken things up.

Another version: a little oil, some onions, herbs and garlic sauteed. Add white wine to deglaze the pan (see below! you can do it.) let it simmer. Add lemon, or reduce the heat and add cream (or whole milk-- not less than that, though, the fat keeps it from curdling too fast). Throw in a little pepper, and toss over pasta. Instant homemade wine sauce.

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