4 Sauces You Can Make With The Most Common Mother Sauce

Here’s all the sauces you can make from the most common mother sauce, tomat. Start with some really good quality Greek olive oil. My rule when making a tomato sauce is always use about double the amount of olive oil you think you need. It’s going to add richness to the sauce. So, we’re going to add in some onion. We don’t want it to get any color at this stage. And then we’re just going to sweat that down until it’s got no color, but it’s nice and soft. So, when they’ve just started to sweat down, I’m just going to add a touch of salt and a small amount of chopped garlic. Once it’s sweat down to this level, tin of good tomatoes, a hit of black pepper, more olive oil for richness. I send it down to a gentle simmer. Sauce has been cooking for 10 minutes. I always like to add a little bit of sugar. So, our sauce has had a total of 20 minutes. What you want is really nice intensity, sweetness, and then you want to balance. Good pinch of salt, good pinch of pepper, and then turn the heat off. And an optional add-on I always do, pie a little bunch of basil like this, and just rest it in there as the sauce cools down. The best thing about this sauce is you can keep a large batch in the fridge and make countless sauces. These are four of my favorite. This is arabiata sauce. Take off the tops of the chilies. I’m going to leave this in. So, more olive oil. Chili goes in. Extra garlic. And on a very low heat, saute this together. Hay and pepper. About 1 teaspoon. Tiny bit of tomato puree. Cook off the tomato puree. Now, add in three spoonfuls of your base sauce. Simmer this together until it’s nice and intense and the chilies are nice and soft. And there we have it. A ribbata. Going to serve this one on a flatbed with muscles, octopus, parsley, and a little bit of green chili. Next up, vodka sauce popularized by the New York restaurant Carbone, a little bit of bruno shellot, tiny pinch of salt. Once it’s cooked down, add some garlic, chili flakes, add in your tomato puree, and cook it out. Add in 5 tablespoons of vodka, juice alcohol, add in some cream, and the base sauce tomat. Bring this together. Stir to combine. Then bring to the boil. Optional, give it a little hand blend to make it nice and smooth. I’m serving this with a classic carbone special which is rigetoni ala vodka sauce fresh basil and some grated parmesan sauce provenel. Okay, so start with some more olive oil, some more white onion, tiny bit of garlic, one garlic clo and sweat that down. Add in a touch of salt. Delaze with a little splash of good quality French white wine. Reduce the wine until it’s really syrupy. Three ladles full of your base sauce. Heat tablespoon of capers with a little bit of brine. Half a sprig of chopped fresh rosemary. Three sprigs of thyme. Chopped cherville. Chopped parsley. I’m serving my provinal sauce with some chicken, some corettes, olive oil and some fresh oregan. Next egg sauce, classic romemesco. Little bit of oil. And then into a fiercely hot oven, we toast some almonds and some hazelnut. Nice and toasted. And then cover it up. Let it continue cooking. Once it’s cool, remove the skin. And then remove the seeds inside as well. Once everything’s cooled down, add your peppers, almonds, and hazelnuts. Add some smoked paprika, 1 tbsp. Add in our base sauce to good glug of cherry vinegar. And finally, some olive oil. Finish this sauce with lots of fresh lemon juice. Pass it off. A really smooth finish. We’ve served our romemesco sauce with a beautiful piece of stone bass and some grilled cabbage.