Five Classic Sauces

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.

Basic Béchamel

Ingredients

• 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

Method

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.

Hollandaise

Ingredients

• 3 egg yolks
• 1 tablespoon lemon juice
• 60g butter, cut into 1.5cm cubes

Method

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.

Marinara

Ingredients

• 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

Method

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

Ingredients

• 30g butter
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 1/2 cup dry red wine
• 1 cup beef stock

Method

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.

Basil pesto

Ingredients

• 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)

Method

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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