Homemade Sauces: Basics of Making Sauces from Scratch

Homemade sauces can elevate any dish, adding depth, flavor, and richness. Whether you’re making pasta, meats, or vegetables, the right sauce can transform a meal. This guide covers the basics of making classic sauces from scratch, including essential techniques and tips for perfecting your sauces.

Classic Sauce Recipes

Tomato Sauce

Tomato sauce is a versatile base used in many dishes, from pasta to pizza. It’s simple to make and can be customized with different herbs and spices.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 800g canned tomatoes (whole or crushed)
• 1 teaspoon sugar
• Salt and pepper to taste
• Fresh basil leaves (optional)

Instructions:

1. Sauté the Aromatics: Heat olive oil in a saucepan over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
2. Add the Tomatoes: Add the canned tomatoes, breaking them up with a spoon. Stir in the sugar, salt, and pepper.
3. Simmer: Reduce heat and let the sauce simmer for 20-30 minutes, stirring occasionally, until thickened.
4. Blend (Optional): For a smoother sauce, blend with an immersion blender.
5. Add Fresh Basil: Stir in fresh basil leaves just before serving for added flavor.

Béchamel Sauce

Béchamel sauce, also known as white sauce, is a creamy and smooth sauce made from a simple roux and milk. It’s commonly used in lasagna, mac and cheese, and gratins.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and pepper to taste
• A pinch of nutmeg (optional)

Instructions:

1. Make the Roux: In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes, until the mixture is smooth and bubbling.
2. Add Milk: Gradually add the milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
3. Season: Add salt, pepper, and a pinch of nutmeg. Continue cooking, stirring frequently, until the sauce thickens (about 5-7 minutes).
4. Use or Store: Use immediately in your recipe, or store in the fridge with plastic wrap touching the surface to prevent a skin from forming.

Pesto

Pesto is a fresh, vibrant sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil. It’s perfect for pasta, sandwiches, or as a dip.

Ingredients:

• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt to taste

Instructions:

1. Blend Ingredients: In a food processor, combine basil, garlic, pine nuts, and Parmesan. Pulse until finely chopped.
2. Add Olive Oil: With the processor running, slowly pour in the olive oil until the mixture is smooth.
3. Season: Add salt to taste.
4. Store: Store in an airtight container with a thin layer of olive oil on top to prevent browning.

Brown Gravy

Brown gravy is a rich sauce made from meat drippings, stock, and a roux. It’s often served with roasted meats, mashed potatoes, or biscuits.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups beef or chicken stock
• Salt and pepper to taste
• 1 teaspoon Worcestershire sauce (optional)

Instructions:

1. Make the Roux: In a saucepan, melt butter over medium heat. Add flour and whisk constantly until the mixture is smooth and golden brown (about 3-5 minutes).
2. Add Stock: Gradually whisk in the stock, making sure to dissolve the roux completely.
3. Simmer: Bring to a simmer and cook until thickened, stirring frequently (about 5-10 minutes).
4. Season: Add salt, pepper, and Worcestershire sauce if desired.

Tips for Making Perfect Sauces

1. Use Fresh Ingredients: Fresh herbs, garlic, and high-quality oils make a significant difference in flavor.
2. Control the Heat: Cooking sauces at the right temperature prevents burning and ensures even cooking.
3. Season Gradually: Taste and adjust seasoning as you go to avoid over-salting.
4. Consistency: Adjust the thickness of your sauce by adding more liquid or reducing it further.
5. Store Properly: Store sauces in airtight containers in the refrigerator and reheat gently on the stove.

Conclusion

Making homemade sauces from scratch is a rewarding culinary skill that enhances the flavor and quality of your meals. With these classic recipes and essential tips, you can create delicious and versatile sauces that cater to various dishes and tastes. Experiment with different ingredients and techniques to develop your unique versions of these staples. Happy cooking!

Frequently Asked Questions

How can I thicken a sauce?

To thicken a sauce, you can use a roux (a mixture of flour and fat), cornstarch slurry (cornstarch mixed with cold water), or reduce the sauce by simmering it to evaporate excess liquid. Each method provides a different texture, so choose based on your desired consistency.

Can I freeze homemade sauces?

Yes, many homemade sauces can be frozen for later use. Cool the sauce completely, then transfer it to an airtight container or freezer bag. Label with the date and freeze for up to 3 months. Thaw in the refrigerator before reheating gently on the stove.

What is the difference between a sauce and a gravy?

A sauce is a liquid or semi-liquid accompaniment to a dish, often made from a base of stock, cream, or wine. Gravy is a type of sauce made from meat drippings combined with flour and liquid (usually stock) to create a thick, flavorful accompaniment, often served with roasted meats and mashed potatoes.

How do I prevent a sauce from curdling?

To prevent a sauce from curdling, avoid adding dairy products (such as cream or milk) to very hot liquids. Gradually temper the dairy by adding a small amount of hot liquid to it first, then slowly incorporate it into the sauce. Stir continuously and maintain a moderate heat.

How can I make a sauce without dairy?

To make a dairy-free sauce, use plant-based milk or cream substitutes (such as almond, coconut, or soy milk). For thickening, use cornstarch, arrowroot, or a roux made with oil or dairy-free margarine. Adjust the seasonings to enhance the flavor, as dairy-free alternatives can sometimes be less rich.

Can I use store-bought stock for sauces?

Yes, store-bought stock can be used as a base for sauces. Choose high-quality, low-sodium stock for better control over seasoning. You can enhance the flavor of store-bought stock by simmering it with additional aromatics like garlic, onion, herbs, and spices before incorporating it into your sauce.