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What has the power to transform a plate of food into a truly delicious

meal? A sauce of course! If you master the preparation of a few classic


sauces youll have the potential to create something new each time you
step into the kitchen. Here are 12 of the best sauces to get you started:
Best with pasta dishes like lasagna
France and macaroni and cheese.

INGREDIENTS

425ml milk Onion (1 slice,


5mm thick)

Handful of 40g butter


parsley stalks

20g plain flour

1 bay leaf
Salt and pepper

10 whole black
peppercorns

HOW TO MAKE

Step 1. Add milk, parsley, bay leaf, Step 4. Slowly add the milk in 25ml batches,
peppercorns and onion to a saucepan and stirring continuously to combine before adding
more milk.
bring to a simmer.
Step 5. Switch to a whisk halfway through and add
Step 2. Strain milk from the pan and set to the rest of the milk until you have a smooth, glossy
one side. Discard flavourings. sauce.

Step 6. Reduce heat and cook for 5 minutes.


Step 3. Wash the pan, add the butter and Season with salt and pepper.
melt over a low heat. Once melted, add the
flour and stir with a wooden spoon over a
medium heat until you have a smooth paste.
If its too thin, add more flour, too dry, add
more milk.
France Best with an English muffin, ham and a poached egg.

INGREDIENTS

100g unsalted 2 egg 1 tsp Dijon 1 tbs lemon White wine Salt and
butter yolks mustard juice vinegar pepper

HOW TO MAKE

Step 1. Melt the butter in a pan. Step 3. Slowly whisk in butter until combined.

Step 4. Whisk in a splash of vinegar and season


Step 2. Place the egg yolks in a heatproof with salt and pepper, remove from heat and serve.
bowl over a pan of simmering water, whisk
in the lemon juice and mustard.
England Best with salmon.

INGREDIENTS

570ml milk 1 tbs single cream

1 tbs lemon juice


25g plain flour

Salt and pepper

50g butter (cut


into chunks)

5 heaped tbs
parsley (finely
chopped)

HOW TO MAKE

Step 1. Combine milk, flour, butter in a pan Step 3. Turn the heat down and cook for
and season with salt and pepper. 5 minutes.

Step 4. Stir in the parsley, cream and lemon juice


Step 2. Bring to a simmer over a medium and serve.
heat, whisking continuously until thick and
smooth.
Best stirred through pasta with a
France dash of parmesan.

INGREDIENTS

1.15kg ripe red (peeled and


crushed)
tomatoes
(chopped)
2 large fresh basil
leaves (torn)
1 tbs olive oil
Salt and pepper

1 onion (finely
chopped)

1 garlic clove

HOW TO MAKE

Step 1. Heat the oil in a casserole pan, Step 3. Season with salt and pepper, simmer
add the onions and garlic and cook for uncovered on a low heat for 90 mins, stirring until the
tomato mixture has thickened.
5-6 mins until softened.
Step 4. Blend the sauce a little and then add the
Step 2. Add the tomatoes and a third remaining torn basil leaves to serve.
of the torn basil leaves.
France Best poured over steak and buttered greens.

INGREDIENTS

1-2 shallots, 2 tbs fresh tarragon leaves 1 tbs chervil 4 tbs wine or
finely chopped and stalks, chopped leaves, chopped tarragon vinegar

1 tsp white 3 egg yolks 200g soft unsalted 1 tbs water Juice of
peppercorns, crushed butter, cut into 1cm dice 1/2 lemon

HOW TO MAKE

Step 1. Boil shallots, tarragon stalks, 1 Step 3. Put egg yolks and water in a bowl over a
tablespoon each of tarragon and chervil pan of simmering water and whisk in strained liquid.
leaves, vinegar and peppercorns in a
Step 4. Continue whisking to add butter cube by
saucepan until reduced to about 1 cube until combined.
tablespoon.
Step 5. Season to taste and serve.
Step 2. Press reduced liquid through a
sieve and leave to cool.
England Best with roast turkey.

INGREDIENTS

800g thick 1 tsp white


peppercorns
sliced white
bread, stale
2 tsp sea salt

1 litre full fat milk


1/4 tsp ground
mace

1 onion
30g butter

4 cloves Fresh nutmeg

2 bay leaves

HOW TO MAKE

Step 1. Peel and quarter the onion and Step 3. Tear the bread into rough cubes, stir into
stick a clove in each quarter. Add these to a the pan and cook on a low heat for
15 minutes.
pan with the milk, bay leaves, peppercorns,
mace and salt. Heat until almost boiling. Step 4. Stir in the butter and grate a bit of nutmeg
over the top to serve.
Step 2. 2. Remove pan from the heat and
cover, set to one side to infuse for a few
minutes. Strain the milk.
Best drizzled over sirloin
Argentina steak and chips.

INGREDIENTS

Small bunch 1/2 tsp chilli flakes


chopped
parsley
2 tbs olive oil

1/2 tsp Juice of 1/2 lemon


oregano, dried
or fresh
2 tsp red wine
vinegar

2 garlic cloves

1 shallot,
chopped

HOW TO MAKE

Step 1. Add parsley, oregano, garlic, Step 2. Add the olive oil, red wine vinegar, lemon juice
shallot and chilli flakes to a food and salt and pepper to the mix, pulse a few times to
blend into a sauce and serve.
processor and blitz.
USA Best with slow cooked pork ribs.

INGREDIENTS

2 tbs 1 small onion, 3 garlic cloves, 170ml tomato 2 tsp ground 825ml tomato
vegetable oil diced finely chopped puree mustard sauce

60ml 2 tbs Worcestershire 3 tbs white 2 tsp coarse 1 1/2 tsp


molasses sauce vinegar salt ground pepper

HOW TO MAKE

Step 1. Heat oil in a saucepan. Add onions Step 3. Add 470ml of water, tomato sauce,
and cook for 5 minutes, then add the garlic molasses, Worcestershire sauce, vinegar, salt and
pepper and stir until smooth.
and cook for 1 minute
Step 4. Bring to a simmer, turn down the heat and
Step 2. Stir in tomato puree and mustard. partially cover. Simmer for 2 hours and season to
Cook for 5 minutes. taste before serving.
USA Best with sirloin steak.

INGREDIENTS

2 tbs natural Ground black


pepper
yoghurt

1 lemon
1 tbs grated
horseradish
Extra virgin olive
oil

Sea salt

HOW TO MAKE

Step 1. Combine horseradish and yoghurt Step 3. Taste, add more horseradish if needed, and
in a bowl with a pinch of salt and pepper. serve.

Step 2. Add the juice of half the lemon and


a drizzle of the olive oil. Mix well.
Spain Best served with red meats.

INGREDIENTS

56 tomato pure
112g onions,
chopped
1/2 bay leaf

56g celery,
chopped 2-3 sprigs fresh
thyme

56g carrots, 2-3 sprigs parsley


chopped

1.5-2L veal/beef
stock
56g butter

56g flour

HOW TO MAKE

Step 1. Cook the chopped vegetables Step 3. Gradually stir in the flour and cook for 5
in a sauce pan over medium heat until minutes until combined, then add stock and herbs.
golden brown.
Step 4. Simmer uncovered for 2 hours until reduced
to roughly 1L. Strain through a fine sieve before
Step 2. Add tomato puree and cook serving.
for a further 2-3 minutes.
France Best with roast chicken and vegetables.

INGREDIENTS

2 tbs unsalted butter 75g sifted all-purpose flour 950ml chicken stock

HOW TO MAKE

Step 1. Melt butter over a medium heat. Step 3. Add stock and whisk until combined, then
simmer for 10 minutes whisking often until
thickened. Serve.
Step 2. Add flour and stir continuously
until combined.
Best with Tempura chicken
China or prawns.

INGREDIENTS

3 tbsp Soy 2 tsp finely


chopped fresh
Sauce root ginger

3 tbsp White 1 carrot thinly


sliced
wine vinegar

1 red pepper
3 tbsp sherry sliced thinly

1 tbsp light soft


brown sugar

3 tsp cornflour
HOW TO MAKE

Step 1. Mix all ingredients with 100ml Step 4. Give the sauce a final stir and pour
cold water. in wok.

Step 5. Bubble for 1 minute then serve over your


Step 2. Heat a wok to hot and add 3 chosen dish.
tbsp oil.

Step 3. Add ginger and veg.


A good sauce easily elevates any dish, whether you fancy trying one
of the 5 French Mother Sauces like a hollandaise or velout or
whipping up a humble, comforting parsley sauce for a family dinner.

And now that youve added these 12 tasty sauces to your repertoire theres no
telling what fabulous inventions youll cook up next.

SOURCES
Burton, J. 2011. How to make sauce Espagnole. stellaculinary.com

Great British Chefs. Date unknown. How to make a Beurre Blanc. greatbritishchefs.com

Lawson, N. Date unknown. My Mothers Bread Sauce. nigella.com

Oliver, J. Date unknown. Super eggs Benedict & hollandaise sauce. jamieoliver.com

BBC, Date unknown. Steak with chimichurri sauce. bbcgoodfood.com

Oliver, J. Date unknown. Griddled steak with horseradish sauce. jamieoliver.com

Slater, N. 2007. Other people's recipes - my top 10. theguardian.com (Nigella Lawson Recipe)

Smith, D. Date unknown. Bchamel sauce. bbc.co.uk

Smith, D. Date unknown. English parsley sauce. deliaonline.com

Smith, D. Date unknown. Classic fresh tomato sauce. deliaonline.com

Stewart, M. Date unknown. Classic Barbecue Sauce. marthastewart.com

Stewart, M. Date unknown. Velout. marthastewart.com

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