If you really want to take your cooking skills to the next level, having a few basic sauce recipes down is a great place to start. These five sauces are absolute classics and will make anything you pair with them seem extra special.
- 60g butter, chopped
- 1/3 cup plain flour
- 4 1/2 cups milk
- 75g parmesan cheese, finely grated
- 1/4 teaspoon salt
- Pinch ground nutmeg
1. Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in parmesan, salt and nutmeg.
- 3 egg yolks
- 1 tablespoon lemon juice
- 60g butter, cut into 1.5cm cubes
1. Whisk egg yolks and lemon juice in a heatproof bowl.
2. Place bowl over a saucepan of simmering water over low heat. Whisk for 3 minutes or until mixture becomes thick and pale. Add 1 cube butter. Whisk until melted. Repeat with remaining butter (this will take about 10 minutes). Remove from heat. Season with salt and pepper.
- 2 cans diced tomatoes
- 1 can tomato paste
- 4 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 6 tablespoons olive oil
- 1/3 cup finely diced onion
1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally.
Red Wine Jus
- 30g butter
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 1/2 cup dry red wine
- 1 cup beef stock
1. Melt butter in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.
2. Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 5 minutes. Add stock. Bring to the boil. Reduce heat to medium. Simmer for 10 to 12 minutes or until thickened. Season with pepper.
- 3 firmly packed cups basil leaves
- 4 cloves garlic
- 3/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup pine nuts
- small handful chopped flat leaf parsley (optional)
1. Combine basil, garlic, Parmesan cheese, olive oil and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
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