We love our sauces. Historically, people used heavy spices and sauces to mask the taste of stale or plain flavors. Today, adding sauce to a dish gives us a quick, fun way to customize and take control of our food. For many of us, sauces are nostalgic, bound to family traditions, childhood memories, or social bonding.
Sauces provide a biological element, containing ingredients that make basic ingredients taste richer and brighter to our palate. Spicy sauces may trigger receptors that release “feel-good” chemicals like dopamine and endorphins, creating an addictive rush.
Sauces add moisture, intensify flavors, create an exciting contrast in textures, and provide a fix for dry food, bridging different flavors together on a plate.
Making homemade sauce can seem overwhelming but is not a difficult skill to master. The secret of a great sauce relies on simplicity!
Making sauce does not require extensive prep.
- For many classic sauces, you can start with a can of crushed tomatoes.
- Unlike baking, sauce making is not a strict science. If you simmer sauce for 20 minutes, it will taste fresh and bright. If you leave it longer, the sauce becomes rich and deep. Both are equally delicious.
- The best sauces often just rely on a few pantry staples – tomatoes, garlic, onions, olive oil and salt.
Most sauces are based on the combination of a liquid base, a thickener, and seasonings.
- A liquid base provides the main body and moisture. Examples include stock, milk, cream, tomato puree, oil, vinegar, or wine.
- A thickening agent gives a sauce its smooth or clingy texture. Common thickeners include a roux, cornstarch, egg yolks, or pureed vegetables.
- A roux is simply a cooked mixture of equal parts fat and flour that is combined with a liquid, such as milk or stock, to thicken and create a smooth sauce.
- Flavorings provide depth and balance. This may include herbs, spices, garlic, onions, salt, sugar, and acids like lemon juice or vinegar.
There are five foundational sauces that are referred to as the “mother sauces” of French cuisine. These sauces are versatile and easy to modify.
- Bechamel sauce is made with milk, butter, and flour. This creamy white sauce is perfect for pasta dishes, casseroles, or lasagna.
- Velouté sauce is a lighter, stock-based sauce thickened with a roux and is ideal for poultry and seafood dishes.
- Espagnole or Brown sauce is built on brown stock and tomato paste. It is great for hearty meals like beef stew.
- Hollandaise sauce is a rich sauce of butter, egg yolks, and lemon juice. It is ideal for brunch classics like eggs Benedict.
- Tomato sauce is the ultimate favorite sauce, made with tomatoes, olive oil, garlic, and herbs.
How to make a great sauce!
Build a Strong Foundation
- Start fresh: Pick high-quality, fragrant fruits, vegetables, and alliums like garlic and shallots.
- Use fond: This involves scraping up the browned bits left in the pan after cooking meats and vegetables and including them in the sauce to build deep, savory flavor.
- Choose good stock: Simmer bones and aromatics gently for a rich base.
Balance and Brighten
- Salt enhances other tastes, brings out umami, and lowers bitterness. When salting, always under-season, knowing you can add more later. This is particularly important when considering overall sodium content.
- Many sauces call for a source of acid, such as wine, lemon juice, or vinegar. Just a splash at the end of cooking can lift heavy flavors and make the sauce pop.
- Check the balance by tasting often, adjusting if the sauce feels too flat, sharp, or heavy.
Perfect the Texture
- Fats add richness and body and help carry herbal flavors across the sauces we enjoy. Sauces often call for olive oil. Some recipes call for whisking in cold cubes of butter at the very end of cooking to create a glossy, velvety texture.
- Be sure to control the heat, keeping the temperature low when adding dairy or cheese so your sauce stays smooth and doesn’t break.
Now that the basics of sauce have been covered, get creative and keep it simple with these tried-and-true recipes from McCaffrey’s:
- This simple and delicious Low Sodium Marinara Sauce is made with stewed tomatoes, garlic, and fresh herbs to deliver all the rich, classic Italian flavors you love without the extra salt. Perfect for tossing with pasta or dipping your favorite appetizers!
- Enjoy a warm, comforting bowl of creamy Turkey Tetrazzini that combines tender leftover turkey, fresh mushrooms, and pasta tossed in a rich, velvety sauce. No heavy cream or excess butter needed!
- This simple and creamy Pumpkin Pasta Sauce smells and tastes like fall. Made with savory herbs and smooth pumpkin purée, it’s a healthy and delicious topping for any noodle.
- Rich and flavorful, this Beef Stew comes together easily and checks all the boxes needed for a comforting fall meal.
- This Vegetarian Pot Pie is loaded with vegetables and a creamy sauce that has an almond milk base.
Preparing homemade sauces provides fresh flavors and complete control over ingredients that can’t be beat. Store-bought sauces offer convenience and flexibility. Keep in mind, both homemade and store-bought sauces can provide healthy inspiration in any kitchen.
