Our umami rich tomato sauce is the best way to upgrade your weeknight pasta dinner recipe. We used fish sauce and anchovies as a way to add salty complex flavors but deglazed our pot with sweet vermouth to balance the saltiness with sweeter flavors.
This shredded beef and mushroom ragu is the epitome of low and slow. It’ll take several hours to cook but the final product is worth it.
This wide, tubular Paccheri pasta is this perfect vessel for this thick and smoky tomato sauce.
Scallops in a creamy lemon caper sauce is truly something divine. We served this creamy lemon caper sauce topped with beautifully seared scallops and al dente orzo.
This recipe is based on Auguste Escoffier’s original sauce tomat recipe. You may wish to skip the roux, in which case, you can omit the flour. It really depends on your preference. In general, I think the tomatoes become thick enough on their own that additional flour isn’t necessary. GRADE Makes: About 1 quart Cost: […]
Béchamel is an amazing sauce option for just about anything that needs a creamy, rich, decadent boost. It’s simple to prepare and tastes like heaven. GRADE Makes: About 1 quart Skill Level: Easy Time to Make: 10-15 minutes INGREDIENTS 5 tablespoons butter 6 tablespoons flour 4 cups heavy cream or milk Salt and white pepper […]
A classic that’s almost impossible to mess up, this Velouté Sauce is the perfect card to have up your sleeve this Thanksgiving. Pair it with your favorite chicken dish or add a bit of cream, butter, and lemon juice for a delicious sauce suprême!
If there’s ever an intimidating recipe, it’s hollandaise. It’s not that hard to make conceptually – you’re just whisking egg yolks and butter until creamy and smooth but the sauce is very much affected by any changes in temperature and the emulsion can break really easily.
This sauce is so flavorful and pairs perfectly with your favorite red meat. Although it sounds fancy, it’s really just a simple brown sauce.