Sauces
Truffle Veloute
Velouté is one of the five "mother sauces" in classic French cuisine, as defined by the renowned chef Auguste Escoffier. The term "velouté" comes from the French word for…
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Category: Sauces
Pourable, spoonable, simmered, plated, and finishing sauces that bring depth, moisture, and balance to a dish.
Sauces
Lemon Capers Beurre Blanc Recipe
Lemon Caper Beurre Blanc is a classic French sauce that is typically served with fish or seafood dishes. The name “beurre blanc” translates to…
Sauces
Classic Tomato Sauce
The sauce typically starts with sautéing onions and garlic in olive oil until they are soft and aromatic. Then, crushed or whole peeled tomatoes are added, along with herbs like basil and oregano. The sauce is simmered until it thickens and the flavors meld together. Salt and pepper are added for seasoning, and some recipes may include a pinch of sugar to balance the acidity of the tomatoes. Classic tomato sauce is known for its bright, fresh tomato flavor and is a cornerstone of Mediterranean cuisine. It can be kept chunky or blended for a smoother texture, and it is often used as a base that can be built upon with additional ingredients like capers, olives, or chili flakes.