Sauces

Every good meal deserves a good sauce.A few years ago there would only have been a couple to choose from but now with the world getting smaller there is no end to the sauces you can make.

Read further on to see my small collection of sauces to go with pasta and other foods.

The pestos….

Basil pesto

50g/2oz basil leaves

2 garlic cloves crushed

2 tbs pine nuts

115ml/4fl oz extra virgin olive oil

50g/2oz Parmesan cheese freshly grated

salt & freshly ground black pepper

squeeze of lemon juice  (optional)

Method

• Put the basil,garlic,pine nuts and a little of the oil into a blender and pulse to a fairly smooth paste

• Mix in the remaining oil

• Transfer to a bowl and stir in the parmesan .Season and add a squeeze of lemon juice if liked

• Pesto will keep in a covered container in the fridge for up to  a week.

Red pesto

• 50g /2oz sundried tomatoes in oil drained

• 2 garlic cloves crushed

• 40g/1 oz basil leaves

• 3 tbs pine nuts lightly toasted

• 6 tbs mixed extra virgin olive oil and the oil from the tomatoes

• 4 tbs freshly grated Parmesan cheese

• salt & black pepper

• 1 – 2 tsp balsamic vinegar

Method

• Put the tomatoes,garlic,basil,pine nuts and a little of the oils into a blender 

•  pulse to a fairly smooth paste ,mix in the remaining oils.

• Transfer to a bowl and mix in parmesan.Season,taking care with the salt but adding plenty of black pepper.

• Add balsamic vinegar,to taste.

• Red pesto will keep up to a week in a covered container in the fridge.

Fresh tomato sauce

1 small onion finely chopped

virgin olive oil

2 garlic cloves left whole

1 bay leaf

3 thyme sprigs

about 1kg/2 and half lb well flavoured tomatoes quite finely chopped

salt and freshly ground pepper

sugar or tomato paste (optional)

Method

• Fry the onion in a little oil in a large frying pan for two minutes

• Stir in the garlic and herbs and cook over a medium heat for 8 – 10 minutes and  the onion is soft but not coloured.

• Add the tomatoes ,raise the heat and cook until the sauce is no longer watery.Season and add a pinch or two of sugar or a little tomato paste if necessary to enhance the flavour.Discard the garlic and herbs.

• The  sauce should have some texture,if you prefer a smoother sauce ,puree it and pass through a sieve,use immediately or leave to cool,cover and refrigerate for up to three days.

• This can be frozen.

Sour cream and onion sauce

2 oz / 50g butter

2 large onions very thinly sliced

20g plain flour

half tsp mustard powder

10fl oz / 275ml light stock

5fl oz / 150ml soured cream

squeeze of lemon juice

salt and black pepper.

Method

• Melt the butter in a large saucepan when it is frothy add the onions and cook them over a low heat for about 15 minutes until the onions are soft without being coloured.

• Then stir in the flour and mustard and cook for about 2 minutes before stirring in the stock gradually.Bring to the boil still stirring,then cover and simmer for 15 minutes.

• Rub the contents of the pan through a sieve (or liquidise)

• Now return the sauce to the pan and stir in the cream.Return the pan to and reheat slowly or the cream will seperate.

• Taste and season with salt,pepper and lemon juice.

Winter tomato sauce

1 onion chopped

1 carrot chopped

1 celery stick chopped

olive oil or oil from sun dried tomatoes

2 garlic cloves (optional)

2 x 400 cans chopped tomatoes

2 tbs sun dried tomato paste

150ml / 5fl oz red or medium dry white wine

150ml / 5fl oz vegetable stock

50g / 2oz sun dried tomatoes in oil drained and sliced

salt and pepper.

Method

• Fry the onion,carrot and celery in a little oil until softened and beginning to colour.

• Add the garlic,cook for one minute.

• Stir in the canned tomatoes,tomato paste,wine and stock,simmer uncovered for about 30 minutes until thickened stirring occasionally.

• Puree the sauce ,then add the sun dried tomatoes and seasoning.