Sauces
Sauces are great way of updating/saving a routine dinner. A good sauce should have the power to add texture and juiciness and balance and enhance flavours. Sauces can be used for pasta, meat and salad.
When measuring the ingredients, we recommend using proper measuring spoons and remember that spoon measurements are usually level unless specified.
1tsp = 5ml, while 1tbsp = 15ml or 3tsp.
If your sauce needs richness, add stock cube (perfect for shepherd’s pie), if it needs sweetness you can add ketchup or honey (perfect for stir fry), if it needs depth add a splash of soy sauce (perfect for beef stew), if it needs zing add lemon zest or juice (perfect for parsley sauce).
How to make a simple tomato sauce
- Put 1 tbsp of olive oil in a pan and add a crushed garlic clove with a pinch of dried herbs, cumin and chilli (optional) until pale golden and soft.
- Add 1 tin of chopped tin tomatoes or 400g of fresh chopped tomatoes.
- Bring to boil, then reduce the heat, simmer, uncovered for 20-25 mins, until thickened.
- Add salt and pepper and a pinch of sugar (optional) to taste.
How to make bolognese sauce
- Add onion, carrot, 2 celery sticks and a garlic clove in a processor/blender and whizz until finely chopped. These ingredients will add sweetness and richness to your sauce.
- In a large pan add 1 tbsp olive oil and add the above ingredients and cook until soft.
- Add 500g of steak mince meat and fry until brown. If you want your bolognese to be hot add chilli (optional).
- Add a glass of red wine, 680g of passata and 1 beef cube.
- Cover the pan and simmer for 1 hour, stirring occasionally.
- If the sauce looks dry add a bit of water. Season with salt and pepper and stir in freshly chopped basil.
- Serve with your favourite paste.
How to make a white sauce
- Allow 40g of butter & plain flour per 500ml milk.
- Place the butter in a pan on a medium heat.
- Once melted, add the flour and stir for 1 min to lightly toast.
- Add milk a splash at a time and stir well to avoid lumps until you have a pale golden roux, the consistency of cream.
- Once all the milk has been added, bring to boil, stirring regularly.
- Simmer for 3-4 mins, until thickened.
- The white sauce is ready to serve
You can also add the following flavouring of choice:
- White sauce + wholegrain mustard + cheddar cheese (or any tangy cheese) = cauliflower cheese.
- White sauce + Gruyère cheese = macaroni cheese.
- White sauce + softened onion = fish pie.
- White sauce + bay leaf + a pinch of nutmeg = lasagne.
NB: When making a white sauce it’s important to watch the pan like a hawk and stir continuously to avoid lumps.
