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Simply Sumptuous Sauce Recipes

A Complete Cookbook of Super Sauce Ideas!

BY: Allie Allen

Copyright 2021 Allie Allen

Copyright Notes

This book is written as an informational tool. While the author has taken every precaution to ensure the accuracy of the information provided therein, the reader is warned that they assume all risk when following the content. The author will not be held responsible for any damages that may occur as a result of the readers actions.

The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing.

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Table of Contents

Introduction

What are the best ways to use sauces for flavor enhancement?

What types of flavors do they offer?

Sauces of all types are prepared to bring out the best of flavors in the dishes you prepare. They may be savory, spicy, sour, or sweet. They can be added after the food is prepared or as a part of the cooking process.

The French perfected sauces originally, and chefs still use five basic sauce types that came from France. Some are used as a foundation for another sauce. Frances Mother Sauces include:

• Brown sauces, like Madeira sauce
• White sauces, like Bchamel Sauce
• Butter and egg yolk sauces, like Hollandaise
• Red or tomato sauces, like tomato puree

Chefs sometimes use reduction sauces in their dishes, as well. These are sauces made from juices that are released from stove-top prepared or roasted foods, like poultry, meat, and vegetables. The juices they release become a base for sauces.

To make sauces with reductions, chefs add other ingredients, like tomato paste, fruit juice, wine, and herbs. These provide thicker sauces with more flavor. The flavor still must complement the dish, not overwhelm it. Turn the page, and lets create some sauces!

Here are some sauces that are used to enhance the flavor of mainly savory dishes. Use them to make your recipes even more appealing

1 Tomato & Garlic Spaghetti Sauce

There is nothing quite as good on pasta as a homemade sauce. Its flavorful and easy to prepare in large-sized batches, so you can freeze some for make-ahead meals.

Makes 8 Servings

Cooking + Prep Time: 1 hour & 15 minutes (you can simmer for up to 3 more hours if you like)

Ingredients:

• 2 tbsp. of oil, olive
• 1 minced white onion, large
• 5 crushed garlic cloves
• 1/2 cup of broth, chicken
• 1 x 28-oz. can of tomatoes, crushed
• 1 x 6-oz. can of tomato paste, no salt added
• 1 x 15-oz. can of tomato sauce, low sodium
• 1 tbsp. of sugar, white
• 1 tbsp. of oregano, ground
• 1 tbsp. of fennel seeds
• 1/2 tsp. of salt, kosher
• 1/4 tsp. of pepper, ground
• 1/2 cup of chopped basil, fresh
• 1/4 cup of chopped parsley, fresh

Instructions:

Heat large-sized pot on med-high. Add oil and saut the onions till softened, 4-5 minutes. Add crushed garlic cloves. Saut for 1/2 minute to 1 minute.

Pour in the broth, tomato sauce, crushed tomatoes, tomato paste, fennel, sugar, oregano, kosher salt, ground pepper, parsley, and basil. Bring to simmer.

Reduce heat level to low. Simmer for 1 to 4 hours. Use immersion blender and puree mixture till it reaches your preferred consistency, whether that is smooth or slightly chunky. Serve over spaghetti or other pasta.

2 French-Style Bechamel Sauce

This is among Frances five mother sauces. Its made with milk, flour, butter, and kosher salt. It is a base for many comforting dishes like cauliflower in a cheese sauce and creamed spinach. Its a great recipe to have in your repertoire since its so versatile.

Makes 4 cups

Cooking + Prep Time: 35 minutes

Ingredients:

• 3 tbsp. of butter, unsalted
• 1/4 cup of onion, chopped finely
• 1/4 cup of flour, all-purpose
• 1/2 tsp. of salt, coarse
• 4 cups of milk, whole

Instructions:

In a medium pan, melt the butter on med. heat. Add the onions and cook for 5-6 minutes, till they soften.

Add the flour, then salt. Stir frequently while cooking for 4-5 minutes. The texture should be like cooked oatmeal; it should be pale gold in color and have a pleasingly nutty aroma.

While you are constantly whisking, add the first 2 cups of milk. Then add the last 2 cups of milk, continuing to whisk till mixture is smooth. Stir constantly while cooking the mixture for 6-7 minutes, till boiling.

Reduce the heat level to low. Stir occasionally while gently simmering for 8-10 minutes, till sauce has thickened. It should not have a grainy feel when you rub a bit between your fingers. Serve over your preferred dish.

3 Crab Cake Sauce

This creamy, thick sauce works as well for other types of grilled or fried seafood as it does on crab cakes. Its an appealing combination of ingredients that make a flavorful sauce for dipping or topping.

Makes 6 Servings

Cooking + Prep Time: 10 minutes

Ingredients:

• 1 & 1/4 cups of mayonnaise, light
• 1/4 cup of mustard, Creole or Dijon
• 1 tbsp. of paprika, smoked
• 1 tsp. of seasoning, Creole

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