Tomato, Bell Pepper and Chili Sauce Recipe

A mellow sauce, ideal for serving with pasta. For a more extravagant dish, add sliced chorizo sausage. 

Serves 3-4

Ingredients:

12 ounces filled pasta, such as tortelloni 

For the tomato, bell pepper and chili sauce:

2 tablespoons olive oil

1 onion, chopped

1 garlic clove, crushed

2 large  red or orange bell peppers, seeded and finely chopped

1 teaspoon chili seasoning

1 tablespoon paprika

1/2 teaspoon dried thyme

8-ounce can chopped tomatoes

1 1/4 cups vegetable stock

1/2 teaspoon sugar

2 tablespoons sun-dried tomatoes in oil, drained and chopped

salt and ground black pepper

Method:

1. Heat the oil and saute the onion, garlic and peppers for 4-5 minutes, until softened.
2. Add the chili seasoning, paprika and thyme and cook for another minute, stirring constantly.
3. Stir in the tomatoes, vegetable stock, sugar and seasoning, and bring to a boil. Cover and let simmer for 30 minutes or until soft, adding more stock if necessary.
4. About 10 minutes before the end of cooking, add the sun-dried tomatoes and stir in. 
5. Cook the pasta in salted boiling water according to the package instructions. Drain and serve with the hot sauce.

Cook's Tip

If you can't get sun-dried tomatoes in oil, use packaged sun-dried tomatoes.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Tomato and Zucchini Sauce with Tagliatelle Recipe

The tomato and zucchini sauce goes well with a variety of pastas and only takes minutes to prepare.

Serves 3-4

Ingredients:

8 ounces whole-wheat tagliatelle

For the tomato and zucchini sauce:

5-6 ripe plum tomatoes

2 tablespoons olive oil

1 onion, chopped

2 celery stalks, chopped

1 garlic clove, crushed

2 zucchini, halved lengthwise and sliced

2 tablespoons sun-dried tomato paste

salt and ground black pepper

To serve:

1/2 cup sliced almonds, toasted

Method:

1. To make the sauce, place the tomatoes in a bowl of boiling water for 30 seconds to loosen the skins. Peel, then chop.
2. Bring a large pan of lightly salted water to a boil, add the pasta and cook for about 12 minutes, or according to the instructions on the package, until al dente.
3. Meanwhile, heat the oil in another pan and add the chopped onion, celery, garlic, and zucchini.
4. Saute over low heat for 3-4 minutes, until the onions have become lightly browned. 
5. Stir in the tomatoes and sun-dried tomato paste. Cook gently for another 5 minutes, then add salt and pepper to taste.
6. Drain the pasta, return it to the pan and add the sauce. Toss well. Place in a serving dish and sprinkle the toasted almonds on top to serve. 

Cook's Tip

If using fresh pasta, you will need a double batch, i.e. 1 pound tagliatelle for 3-4 hearty appetites. Fresh tagliatelle takes only 3-4 minutes to cook. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Cannelloni with Two Sauces Recipe

The combination of the full-flavored tomato sauce and the creamy white sauce makes this cannelloni dish a success. For a special occasion, make it in advance to the baking stage. Add the white sauce and bake on the day. 

Serves 6

Ingredients:

1 tablespoon olive oil

1 small onion, finely chopped

2 pound ground beef

1 garlic clove, finely chopped

1 teaspoon dried mixed herbs

1/2 cup beef stock

1 egg

3 ounces cooked ham or Mortadella sausage, finely chopped

3 tablespoons fine fresh white bread crumbs

1 1/4 cups freshly grated Parmesan cheese

18 precooked cannelloni tubes

salt and ground black pepper

For the tomato sauce:

2 tablespoons olive oil

1 small onion, finely chopped

1/2 carrot, finely chopped

1 garlic clove, chopped

14-ounce can chopped plum tomatoes

a few sprigs of fresh basil

1/2 teaspoon dried oregano

For the white sauce:

1/4 cup butter

1/2 cup all-purpose flour

3 3/4 cups milk

fresh nutmeg

Method:

1. Heat the olive oil in a saucepan and cook the chopped onion over low heat, stirring occasionally, for about 5 minutes, until softened.
2. Add the ground beef and garlic and cook for 10 minutes, stirring and breaking up any lumps with a wooden spoon. 
3. Add the herbs, and season to taste, then moisten with half the stock. Cover the pan and let simmer for 25 minutes, stirring occasionally and adding more stock as it reduces. Spoon into a bowl and let cool. 
4. To make the tomato sauce, heat the olive oil in a saucepan, add the vegetables and garlic and cook over medium heat, stirring frequently, for 10 minutes. add the tomatoes. Fill the empty can with water, pour it into the pan, then add the herbs, and season to taste. Bring to a boil, lower the heat, cover and simmer for 25-30 minutes, stirring occasionally. Puree the tomato sauce in a blender or food processor. 
5. To the meat, add the egg, ham or mortadella, bread crumbs and 6 tablespoons of the grated Parmesan, and stir well to mix. Taste for seasoning.
6. Spread a little of the tomato sauce on the bottom of a rectangular baking dish. using a teaspoon, fill the cannelloni with the meat texture. 
7. Place the cannelloni in a single layer on top of the sauce. Pour the remaining tomato sauce on top.
8. Preheat the oven to 375 degree Fahrenheit. For the white sauce, melt the butter in pan, add the flour and cook for 1-2 minutes. Remove from the heat and blend in the milk. 
9. Return to the heat, bring to a boil and stir until smooth and thick. Grate in fresh nutmeg, and season. 
10. Pour on the cannelloni, then sprinkle with Parmesan. Bake for 40-45 minutes. Let stand for 10 minutes before serving. 
    
    

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Sun-dried Tomato and Radicchio Sauce with Paglia e Fieno Recipe

This is a light, modern pasta dish of the kind served in fashionable restaurants. It is the presentation that sets it apart. it is very quick and easy to prepare. 

Serves 4

Ingredients:

3 tablespoons pine nuts

12 ounces paglia e fieno pasta

2 tablespoons extra virgin olive oil

4-6 scallions, thinly sliced into rings.

For the sun-dried tomato and radicchio sauce

1 tablespoon extra virgin olive oil

2 tablespoons sun-dried tomato paste

1 1/2 ounces radicchio leaves, finely shredded 

salt and ground black pepper

Method:

1. 
   Put the pine nuts in a heavy frying pan and toss over medium heat for 1-2 minutes, until they are lightly toasted and golden brown. Remove and set aside. 
2. Cook the pas according to the package instructions, keeping the color separate by using two pans. 
3. To make the sauce, heat 1 tablespoon of the oil in a medium frying pan or saucepan. Add the sun-dried tomato paste, then stir in two ladlefuls of pasta cooking water. Simmer until the sauce is slightly reduced, stirring constantly. 
4. Stir in the shredded radicchio, then taste and season. Keep over a low heat. Drain the pasta, keeping the colors separate, and return them to the pans in which they were cooked. Add 1 tablespoon of oil to each pan and toss over medium to high heat until the pasta is glistening. 
5. Arrange a portion of green and white pasta in each of four warmed bowls, then spoon the sun-dried tomato and radicchio sauce in the center. Sprinkle the scallions and toasted pine nuts decoratively on top and serve immediately. Before eating, each diner should toss the sauce with the pasta to mix well.

Cook's Tip

If you find the presentation too fussy, you can toss the sun-dried tomato and radicchio mixture with the pasta in one large warmed bowl before serving, then sprinkle with scallions and pine nuts. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Tomato and Chili Sauce with Pasta Recipe

This is a specialty of  Lazio in Italy-the Italian name for the sauce, al arrabiata, means rabid or angry, and describes the heat that comes from the chile.

Serves 4

Ingredients:

11 ounces dried penne or tortiglioni

For the tomato and chile sauce:

1 1/4 pounds sugocasa

2 garlic cloves, crushed

2/3 cup dry white wine

1 tablespoon sun-dried tomato paste

1 fresh red chile

2 tablespoons finely chopped parsley

salt and ground black pepper

grated fresh Pecorino cheese, to serve

Method:

1. Put the sugocasa, garlic, wine, tomato paste and whole chile in a saucepan and bring to a boil. Cover and simmer gently. 
2. Drop the pasta into a large saucepan of rapidly boiling salted water and cook for 10-12 minutes or until al dente.
3. Remove the chile from the sauce and add the parsley. Taste for seasoning. If you prefer a hotter taste, chop some or all of the chile and return it to the sauce. 
4. Drain the pasta and put into a warmed large bowl. Pour the sauce onto the pasta and toss to mix. Serve immediately, sprinkled with parsley and grated Pecorino.

Cook's Tips:

• If you prefer the flavor to be slightly less hot, remove the seeds from the chile before using. Split the chile down its lenght and scrape out the fiery seeds with the tip of a knife.
• Sugocasa literally means "house sauce" and consists of tomatoes, crushed coarsely so that they have a chunky texture. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Italian Plum Tomato Sauce with Cheese and Ham Ravioli Recipe

 This tasty sauce uses staple ingredients, which is time saving if you have an elaborate pasta to make. It can also be served with meat or fish. 

Serves 4-6

Ingredients:

1 1/4 pounds fresh pasta dough with eggs

4 tablespoons grated fresh Pecorino cheese, plus extra to serve

For the filling:

6 ounces ricotta cheese

2 tablespoons grated fresh Parmesan cheese

4 ounces prosciutto, finely chopped

5 ounces fresh mozzarella cheese, drained and finely chopped

1 small egg

1 tablespoon chopped fresh flat-leaf parsley, plus extra to garnish

For the Italian plum tomato sauce:

2 tablespoons olive oil

1 onion, finely chopped

14-ounce can chopped plum tomatoes 

1 tablespoon sun-dried tomato paste

1-2 teaspoons dried oregano

salt and ground black pepper

Method:

1. To make the sauce, heat the oil in a saucepan, add the onion and cook, stirring frequently until softened.
2. Add the tomatoes. Fill the empty can with water, pour it into the pan, then stir in the tomato paste, oregano and seasoning to taste. Bring to a boil and stir well, then cover the pan and simmer for 30 minutes, stirring occasionally and adding more water if the sauce becomes too thick.
3. Put the filling ingredients in a bowl and season to taste. Mix with a fork, breaking up the ricotta. 
4. Using a pasta machine, roll out one-quarter of the pasta into a 36-40 inch strip. Cut the strip into two 18-20 inch lengths. 
5. Using two teaspoons, put little mounds of the filling, 10-12 in total, along one side of one of the pasta strips, spacing them evenly. the filling will be quite moist. Brush a little water around each mound, then fold over the plain side of the pasta strip.
6. Starting from the folded edge, press down gently with your fingertips around each mound, pushing the air out at the unfolded edge.
7. Sprinkle lightly with flour, With a fluted pasta wheel, cut along each long side, then in between each mound, to make small square shapes. 
8. Put the ravioli on floured dish towels; sprinkle lightly with flour. Let dry while repeating the process with the remaining pasta, to give you 80-96 ravioli altogether.
9. Drop the ravioli into a large pan of boiling, lightly salted water, bring the water back to a bowl and boil for 4-5 minutes. Drain well. Spoon about a third of the ravioli into a warmed serving bowl. Sprinkle with 1 tablespoon grated Pecorino and pour on a third of the tomato sauce.
10. Repeat the layers twice, then top with the remaining grated Pecorino. Serve immediately, garnished with chopped parsley. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Pasta Dough: Pasta with Eggs Recipe

Homemade pasta has a wonderfully light, almost silky texture--quite different from the so-called fresh pasta that you buy at stores. If you use egg in the mixture, which is recommended if you are making pasta at home, the dough is easy to make, and the initial process is not that different from making bread. 

Ingredients:

2 3/4 cups all-purpose flour

3 eggs

1 teaspoon salt

Method:

1. Mound the flour on a clean surface and make a large, deep well in the center with your hands. Keep the sides of the well so that when the eggs are added they will stay in the well. 
2. Crack the eggs into the well and add the salt. With a table knife, mix the eggs and salt together, then gradually incorporate the flour from the sides of the well. 
3. As soon as the mixture is no longer liquid, dip your fingers in the flour and work the ingredients into a rough and stick dough. If the dough is too dry, add a few drops of cold water; if it is too moist, sprinkle a little flour over it. 
4. Press the dough into a rough ball and knead it as you would bread. Push it away from you with the heel of your hand, then fold the dough back on itself so that it faces toward you and push it out again. 
5. Continue folding the dough back a little further each time and pushing it out until you have folded it back all the way toward you, and all the dough has been kneaded. Give the dough a quarter turn counter-clockwise, then continue kneading, folding and turning for 10 minutes. The dough should be very smooth and elastic.
6. Wrap the dough in plastic wrap and let it rest for 15-20 minutes at room temperature. It will then be ready to roll. 

Making Pasta Shapes

1. Unwrap the dough and cut it in half. Work on half immediately.
2. Sprinkle flour on the work surface, add the dough and flatten it. Roll out the dough, turning it as you work until it is 1/8 inch thick. 

Cook's Tip

Don't skimp on the kneading time, or the finished pasta will not be light and silky.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Bread Sauce Recipe

Smooth and surprisingly delicate, this old-fashioned sauce dates back to medieval times. It's traditionally served with roast chicken, turkey and game birds. 

Serves 6

Ingredients:

1 small onion

4 cloves 

bay leaf

1 1/4 cups milk

scant 2 cups fresh

white bread crumbs

1 tablespoon butter

1 tablespoon light cream

salt and ground black pepper

Method:

1. peel the onion and stick the cloves into it. Put it into a saucepan with the bay leaf and pour in the milk.
2. Bring to a boil, then remove from heat and let infuse for 15-20 minutes. Remove the bay leaf and onion from the milk. 
3. Return to the heat and stir in the bread crumbs. Simmer for 4-5 minutes or until thick and creamy.
4. Stir in the butter and cream, then season to taste. 

Cook's Tip

If you would prefer a less strong flavor, reduce the number of cloves in the onion to one or two and add a little freshly grated nutmeg to the milk instead.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Horseradish Sauce Recipe

This light, creamy sauce has a peppery flavor that's spiced with just a hint of mustard. It is the classic accompaniment to roast beef, but is perfect, too, with herbed sausages and grilled fish, especially oily fish such as mackerel.

Serves 6

Ingredients:

3-inch piece fresh horseradish

1 tablespoon lemon juice

2 teaspoon sugar

1/2 teaspoon English mustard powder

2/3 cup heavy cream

Method:

1. Scrub and peel the piece of fresh horseradish, and then grate it as finely as possible.
2. In a bowl, mix the grated horseradish, lemon juice, sugar and mustard powder.
3. Whip the cream until it stands in soft peaks, then gently fold in the horseradish mixture.

Variation

For a change of flavor, replace the lemon juice with tarragon vinegar.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Cranberry Sauce Recipe

This is the traditional sauce for roast turkey, but don't keep it just for festive occasions. The vibrant color and tart taste are a perfect partner to any white roast meat, and it makes a great addition to a chicken or Brie sandwich. 

Serves 6

Ingredients:

1 orange

2 cups cranberries

1 1/4 cups sugar

2/3 cup water

Method:

1. Pare the zest thinly from the orange using a swivel-bladed vegetable peeler, taking care not to remove any white pith. Squeeze the juice. 
2. Place in a saucepan with the cranberries, sugar and water.
3. Bring to a boil, stirring until the sugar has dissolved, then let simmer gently for 10-15 minutes or until the berries burst.
4. Remove the orange zest and let cool before serving. 

Cook's Tip

Fresh or frozen cranberries may be used in this sauce, depending on the season. Use fresh as a first choice.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Mint Sauce Recipe

Tart, yet sweet, this simple sauce is the perfect foil to rich meat. It's best served, of course, with the new season's tender roast lamb, but it is also wonderful with grilled lamb chops or pan-fried duck.

Serves 6

Ingredients:

Small bunch of mint

1 tablespoon sugar

2 tablespoons boiling water

3 tablespoons white wine sugar

Method:

1. Strip the mint leaves from the stems and finely chop the leaves
2. Place in a bowl with the sugar and pour on the boiling water. Stir well and let the mixture stand for 5-10 minutes.
3. Add the vinegar and let stand for 1-2 hours before serving

Cook's Tip

This sauce also makes a refreshing dressing to enhance the summery flavor of fresh peas or new potatoes.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Applesauce Recipe

Really more of a condiment than a sauce, this tart puree is usually served cold or warm, rather than hot. It's typically served with rice, roast pork or duck, but is also good with cold meats and savory pies.

Serves 6

Ingredients:

8 ounces tart apples

2 tablespoons water

thin strip of lemon zest

1 tablespoon butter

1-2 tablespoon sugar

Method:

1. Peel the apples, cut into quarters and remove the core. Cut into thin, even slices.
2. Place the apples in a saucepan with the water and lemon zest. Cook, uncovered, over low hear, until very soft, stirring occasionally.
3. Remove the lemon zest from the pan and discard. beat the apples into a pulp with a spoon, or press through a sieve.
4. Stir the butter into the applesauce and then add sugar to taste.

Variations

• To make a Normandy Apple sauce, try stirring in 1 tablespoon Calvados with the butter and sugar at step 4.
• To make creamy savory Applesauce, stir in 2 tablespoons sour cream or creme fraiche at step 4.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Barbecue Sauce Recipe

Brush this sauce on chops, kebabs or chicken drumsticks before cooking on the barbecue, or serve as a hot or cold accompaniment to hot dogs and burgers.

Serves 4

Ingredients:

2 tablespoons vegetable oil

1 large onion, chopped

2 garlic cloves, crushed

14-ounce can tomatoes

2 tablespoons Worcestershire sauce

1 tablespoon white wine vinegar

3 tablespoons honey

1 teaspoon mustard powder

1/2 teaspoon chili seasoning or mild chili powder

salt and ground black pepper

Method:

1. In a saucepan, heat the oil and saute the onion and garlic until soft.
2. Stir in the remaining ingredients and bring to a boil. Simmer, uncovered, for 15-20 minutes, stirring occasionally. Cool lightly
3. Pour into a food processor or blender and process until smooth.
4. Press the sauce through a sieve if you prefer smoother results, and adjust the seasoning with salt and pepper to to taste before serving. 

Variation

For a really rich, spicy chili flavor, omit the chili seasoning and add instead a small red chile, seeded and chopped. leave the seeds in if you like it really hot. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Green Peppercorn Sauce Recipe

This sauce is excellent with pasta, pork steaks or grilled chicken. The green peppercorns in brine are a better choice than the dry-packed type because they tend to give a more rounded flavor. 

Serves 3-4

Ingredients:

1 tablespoon green peppercorns in brine, drained

1 small onion, finely chopped

2 tablespoons butter

1 1/4 cups light stock

juice of 1/2 lemon

1 tablespoon beurre manie

3 tablespoons heavy cream

1 teaspoon Dijon mustard

salt and ground black pepper

Method:

1. 
   Dry the peppercorns on absorbent paper towels, then crush lightly under the blade of a heavy-duty knife or use a mortar and pestle.
2. Soften the onion in the butter, add the stock and lemon juice and simmer for 15 minutes. 
3. Whisk in the beurre manie a little at a time and continue to cook, stirring, until the sauce thickens. 
4. Reduce the heat and stir in the peppercorns, cream and mustard. heat until boiling, then season to taste. Serve hot with buttered pasta or the dish of your choice.

Variation

For a lighter, less rich sauce, use creme fraiche instead of the heavy cream. 

Cook's Tip

For beurre manie, mix together equal amounts of butter and flour. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Quick Sate Sauce Recipe

There are many versions of this tasty peanut sauce. This one is very easy and it tastes delicious drizzled over grilled or barbecued skewers of chicken. For parties, spear chinks of chicken with toothpicks and arrange around a bowl of warm sauce. 

Serves 4

Ingredients:

scant 1 cup coconut cream

4 tablespoons crunchy peanut butter

1 teaspoon Worcestershire sauce

Tabasco sauce, to taste

fresh coconut, to garnish (optional)

Method:

1. Pour the coconut cream into a small saucepan and heat it gently over low heat for about 2 minutes. 
2. Add the peanut butter and stir vigorously until it is blended into the coconut cream. Continue to heat until the mixture is warm but not boiling hot. 
3. Add the Worcestershire sauce and a dash of Tabasco to taste. Pour into a serving bowl. 
4. Use a potato peeler to shave thin curls from a piece of fresh coconut if using. Sprinkle the coconut on the dish of your choice and serve immediately with the sauce.

Cook's Tip

Thick coconut milk can be substituted for coconut cream, but be sure to buy an unsweetened variety for this recipe.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Blue Cheese and Walnut Sauce Recipe

This is a very quick but indulgently creamy sauce. The blue cheese melts easily with cream to make a simple sauce to serve with vegetables or pasta for delicious lunch or supper.

Serves 2

Ingredients:

1/4 cup butter

3/4 cup button mushrooms, sliced

5 ounces hard blue cheese, such as Gorgonzola, Stilton or Danish Blue

2/3 cup sour cream

1/3 cup grated Pecorino cheese

1/3 cup broken walnut pieces

salt and ground black pepper

Method:

1. Melt the butter in a saucepan, add the mushrooms and gently saute for 3-5 minutes, stirring occasionally, until lightly browned.
2. Place the blue cheese and cream in a bowl, add seasoning to taste, and mash together well using a fork. 
3. Stir the cheese mixture into the mushroom mixture and heat gently, stirring, until melted.
4. Finally, stir in the Pecorino cheese and the walnut pieces. Serve warm.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Rich Tomato Sauce Recipe

For a full tomato flavor and rich red color, fresh Italian plum tomatoes are an excellent choice if they are available. 

Serves 4-6

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, crushed

1 carrot, finely chopped

1 celery stalk, finely chopped

1 1/2 pounds tomatoes, peeled and chopped 

2/3 cup red wine

2/3 vegetable stock

bouquet garni

1/2-1 teaspoon sugar

1 tablespoon tomato paste, or to taste 

salt and ground black pepper

Method:

1. Heat the oil in a saucepan, add the onion and garlic and saute until soft and pale golden brown. Add the carrot and celery and continue to cook, stirring occasionally until golden.
2. Stir in the tomatoes, wine, stock, and bouquet garni. Season with salt and ground black pepper to taste. 
3. Bring the tomato mixture to a boil, then cover and simmer gently for 45 minutes, stirring occasionally.
4. Remove the bouquet garni, taste the sauce and adjust the seasoning, adding sugar and tomato paste as necessary.
5. Serve the sauce as it is or, for a smoother texture, press through a sieve, or puree in a blender or food processor. This is delicious spooned over sliced zucchini or whole green beans. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Pesto Sauce Recipe

There is nothing more evocative of the warmth of Italy than a good homemade pesto. Serve stirred into your favorite pasta. 

Serve 3-4

Ingredients:

1 cup of basil leaves

2 garlic cloves, crushed

2 tablespoons pine nuts

1/2 cup olive oil

1/2 cup finely grated fresh Parmesan cheese

Salt and ground black pepper

Method:

By hand:

1. Using a mortar and pestle, grind the basil, garlic, pine nuts and seasoning into a fine paste.
2. Transfer the mixture to a bowl and whisk in the oil a little at a time. 
3. Add the cheese and blend well. Adjust the seasoning to taste and heat the sauce gently. 

Using a food processor:

1. Plate the basil, garlic, pine nuts and seasoning in the food processor and process as finely as possible. 
2. With the machine running slowly add the oil in a thin stream, combining the ingredients until they have formed a smooth paste. 
3. Add the cheese and pulse quickly 3-4 times. Adjust the seasoning if necessary and heat gently. 

Variation

Pesto makes an excellent dressing for boiled new potatoes. Serve while hot or let cool to room temperature. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Newburg Sauce Recipe

This creamy Madeira-Flavored sauce originated in America. Its rich flavor will not mask delicate foods, and it is therefore ideal for serving with shellfish. It also goes well with pan-fried chicken. 

Serves 4

Ingredients:

1 tablespoon butter

1 small shallot, finely chopped

pinch of cayenne paper

1 1/4 cups heavy cream

4 tablespoons Madeira

3 egg yolks

salt and ground black pepper

Method:

1. Melt the butter in a heatproof bowl placed over a saucepan of simmering water, or in a double boiler.
2. Add the chopped shallot to the butter and cook gently until it is soft and transparent.
3. Add the cayenne and all but 4 tablespoons of the cream. Leave over the simmering water for 10 minutes to reduce slightly.
4. Stir in the Madeira. beat the yolks with the remaining cream, and stir into the hot sauce,  Continue stirring the sauce over barely simmering water until thickened. Season to taste. Serve immediately. 

Cook's Tip

• To give the sauce a luxurious festive look, stir in 1-2 tablespoons of pink or black lumpfish roe at the end of cooking.
• Spoon onto seafood or chicken, reserving some for pouring, and serve immediately. Garnish the dish with fresh herbs.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Bearnaise Sauce Recipe

For dedicated meat eaters, this her butter sauce adds a note of sophistication without swamping your grilled or pan-fried steak. It also enhances plain vegetables. 

Serves 2-3

Ingredients:

3 tablespoons white wine vinegar

2 tablespoons water

1 small onion, finely chopped

a few fresh tarragon and chervil sprigs

1 bay leaf

6 crushed black peppercorns

1/2 cup butter

2 egg yolks

1 tablespoon chopped fresh herbs, such as tarragon, parsley, chervil

salt and ground black pepper

Method:

1. Place the vinegar, water, onion, herb springs, bay leaf and peppercorns in a saucepan. Simmer gently until the liquid is reduced by half. Strain and cook. 
2. In a separate bowl, cream the butter until soft. 
3. In a bowl over a saucepan of gently simmering water, or a double boiler, whisk the egg yolks and liquid until light and fluffy.
4. Gradually add the butter, half a teaspoonful at a time. Whisk until all the butter has been incorporated before adding any more. 
5. Add the chopped fresh herbs and season to taste. 
6. Serve warm, not hot, on the side of a steak or put a good spoonful on a new potatoes. 

Variation

To make Choron sauce, which is very good with roast of grilled lamb, stir in 1 tablespoon tomato paste to the sauce at the end of step 1.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Mousseline Sauce Recipe

A truly luscious sauce that is subtly flavored, rich and creamy. Try serving it as a dip for prepared artichokes or artichoke hearts, or with shellfish. 

Serves 4

Ingredients:

2 egg yolks

1 tablespoon lemon juice

6 tablespoons softened butter

6 tablespoons heavy cream

extra lemon juice (optional)

salt and ground black pepper

Method:

1. To make the sauce, whisk the yolks and lemon juice in a bowl over a pan of barely simmering water, or a double boiler, until very thick and fluffy. 
2. Whisk in the butter, nut only a very little at a time, until it is thoroughly absorbed and the sauce has the consistency of mayonnaise.
3. In a separate bowl, whisk the cream until it forms stiff peaks. Fold into the warm sauce and adjust the seasoning. You can add a little more lemon juice for extra sharpness.

Variations

For a lavish accompaniment to special fish dishes such as lobster or Dover sole, stir in 2-3 tablespoons caviar before serving as a Caviar Mousseline. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Hollandaise Sauce Recipe

 A rich butter sauce much like a warm mayonnaise, is perfect for either steamed or grilled fish, such as salmon, or fresh vegetables such as broccoli, asparagus or new potatoes. The secret of success is patience. Slowly and thoroughly work in the butter to give a thick, glossy texture.

Serves 2-3

Ingredients:

2 tablespoons white wine or tarragon vinegar

1 tablespoon water

6 black peppercorns

1 bay leaf

1/2 cup butter

2 egg yolks

salt and ground black pepper

Method:

1. Place the vinegar, water, peppercorns and bay leaf in a saucepan. Simmer the liquid gently until it has reduced by half. Strain and let cool.
2. In a separate bowl, cream the butter until soft.
3. In a double boiler, or a heatproof bowl sitting over a saucepan of gently simmering, but not boiling, water, whisk the egg yolks and infused vinegar liquid together gently until the mixture is light and fluffy. 
4. Gradually add the butter a tiny piece at a time--about the size of a hazelnut will be enough. Whisk quickly until all the butter has been absorbed before adding any more. 
5. Season lightly and, if the sauce is too sharp, add a little more butter.
6. For a thinner version of the sauce, stir in 1-2 tablespoons light cream. Serve immediately.
   

Cook's Tip

Any leftover sauce can be stored in the refrigerator for up to a week. Reheat very gently in a bowl over simmering water, whisking continuously. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Tangy Orange Sauce Recipe

Known as Sauce Bigarade, this is the perfect accompaniment for roast duckling and rich game. For a full mellow flavor it is best made with the rich roasting-pan juices.

Serves 4-6

Ingredients:

roasting-pan juices or 2 tablespoons butter

1/3 cup all-purpose flour

1/2 pint hot stock (preferably duck)

2/3 red wine

2 Seville oranges or 2 sweet orange plus 2 teaspoons lemon juice

1 tablespoon orange-flavored liqueur 

2 tablespoons red current jelly

salt and ground black pepper

Method:

1. 
   Carefully pour off any excess fat from the roasting pan, leaving the rich meat juices behind, or melt the butter in a small saucepan.
2. Sprinkle the flour into the juices or butter and cook, stirring continuously, for about 4 minutes, or until the mixture is lightly browned.
3. Off the heat, gradually blend in the hot stock and wine. Return to the heat and bring to a boil, stirring continuously. Lower the heat and simmer gently for 5 minutes. 
4. Meanwhile, using a citrus zester, peel the zest thinly from one orange. Squeeze the juice from both of the oranges.
5. Place the zest in a small pan, cover with boiling water and bring back to a boil. Simmer for 5 minutes, then strain and add the zest to the sauce.
6. Add the orange juice to the sauce, along with the lemon juice, if using, and the liqueur and jelly. Stir until the jelly has dissolved. Season with salt and pepper to taste.

Cook's Tip

Seville oranges have a distinctive bitter flavor, which is good for savory dishes, but they have a short season. They can be frozen whole, or you can freeze the juice and zest separately.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Chasseur Sauce Recipe

This excellent mushroom and wine sauce will transform simple pan-fried or grilled chicken, grilled or roast pork, or rabbit dishes. To give the sauce more flavor use chestnut mushroom.

Serves 3-4

Ingredients:

2 tablespoons butter

1 shallot, finely chopped

2 cups mushrooms, sliced

1/2 cup white wine

2 tablespoons brandy

1 batch Espagnole sauce

1 tablespoon chopped fresh tarragon or chervil

Method:

1. Melt the butter in a medium or large saucepan over medium heat. Saute the shallot until soft but not brown.
2. Add the mushrooms and saute, stirring occasionally until they just begin to brown
3. Pour in the wine and brandy, and simmer over medium heat until reduced by half.
4. Add the Espagnole sauce and herbs and heat through, stirring occasionally. Serve hot.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Espagnole Sauce Recipe

Espagnole is a classic rich brown sauce, ideal for serving with red meat and game. It also makes a delicious, full-flavored base for other sauces.

Serves 4-6

Ingredients:

2 tablespoons butter

2 ounces bacon, chopped

2 shallots, unpeeled and chopped

1 carrot, chopped

1 celery stalk, chopped

mushroom trimmings (if available)

1/4 cup all-purpose flour

2 1/2 cups hot brown stock 

bouquet garni

2 tablespoons tomato paste

1 tablespoon sherry (optional)

salt and ground black pepper

Method:

1. Melt the butter in a heavy saucepan and fry the bacon for 2-3 minutes. Add the shallots, carrot, celery and mushroom trimmings, if using, and cook the mixture for another 5-6 minutes or until golden.
2. Gradually stir in the flour and cook for 5-10 minutes over medium heat, until the roux has become a rich brown color.
3. Remove the pan from heat and gradually blend in the stock.
4. Slowly bring to a bowl, continuing to stir until the sauce thickens. Add the bouquet garni, tomato paste, sherry, if using, and seasoning. Reduce the heat and simmer gently for one hour, stirring occasionally.
5. Strain the Espagnole sauce, and gently reheat before serving. 

Cook's Tip

This sauce can be covered and stored in the refrigerator for up to 4 days, or it can be frozen for up to 1 month. It's worth making a double batch and keeping a batch in reserve.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Lemon Sauce with Tarragon Recipe

The sharpness of lemon and the mild aniseed flavor of tarragon add zest to chicken, egg or steamed vegetable dishes.

Serves 4

Ingredients

1 lemon

a small bunch of fresh tarragon

1 shallot, finely chopped

6 tablespoons white wine

1 batch Veloute sauce

3 tablespoons heavy cream

2 tablespoons brandy

salt and ground black pepper

Method:

1. Thinly pare the zest from the lemon, taking care not to remove any white pith. Squeeze the juice from the lemon and pour it into a saucepan. Discard the lemon.
2. Discard the coarse stems from the tarragon. Chop the leaves and add all but 1 tablespoon to the pan with the lemon zest and shallot. 
3. Add the wine and simmer gently until the liquid is reduced by half. Strain into a clean saucepan.
4. Add the Veloute sauce, cream, brandy and reserved tarragon. Heat through, taste and adjust the seasoning if necessary.

Cook's Tip

This sauce goes well with pieces of boned chicken breast, wrapped with bacon and grilled or pan-fried. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Veloute Sauce Recipe

This savory pouring sauce is named after its smooth, velvety texture. It's based on a white stock made from fish, vegetables or meat, so it can easily be adapted to the dish you are serving.

Serves 4

Ingredients:

2 1/2 cups stock

2 tablespoons butter

1/4 cup all-purpose flour

2 tablespoons light cream

salt and ground black pepper

Method:

1. 
   Heat the stock until almost boiling, but do not boil.In another pan, melt the butter and stir in the flour. Cook, stirring, over medium heat for 3-4 minutes or until a pale, straw color; stirring continuously.
2. Remove the pan from heat and gradually blend in the hot stock. Return to the heat and bring to a boil, stirring continuously, until the sauce thickens. 
3. Continue to cook at a very slow simmer; stirring occasionally, until reduced by about a quarter. 
4. Skim the surface during cooking to remove any scum, or pour through a very fine strainer. 
5. Just before serving, remove from heat and stir in the cream. Season to taste. 

Variation

For a richer flavor in a special dish, replace 2-3 tablespoons of the stock with dry white wine or vermouth.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Bechamel Sauce Recipe

This is a creamy white sauce with an excellent, mellow flavor, which makes it ideal for lasagna as well as a suitable base or accompaniment for many fish, egg and vegetable dishes.

Serves 4

Ingredients:

1 small onion

1 small carrot

1 celery stick

bouquet garni

6 black peppercorns

pinch of freshly grated nutmeg or a blade of mace

1 1/4 cups milk

2 tablespoons butter

1/4 cup all-purpose flour

2 tablespoons light cream

salt and ground black pepper

Method:

1. Peel and finely chop the vegetables. Put the vegetables, flavorings and milk in a saucepan. Bring to a boil. Remove from heat, cover and let infuse for 30 minutes. 
2. Over low heat, melt the butter in a saucepan, remove from heat and stir in the flour. Return to the heat and cook for 1-2 minutes, stirring to make a roux.
3. Reheat the flavored milk until almost boiling. Strain into a bowl, pressing the vegetables with the back of a spoon to extract the juices.
4. Off the heat, gradually blend the milk into the roux, stirring vigorously after each addition. Bring to a boil and stir continuously until the sauce thickens, Simmer gently for 3-4 minutes. 
5. Remove the pan from heat. Season with salt and pepper to taste and stir in the cream.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Basic White Sauce Recipe

This white sauce is wonderfully adaptable for all kinds of savory dishes, but it can be bland so always taste and season carefully.

Serves 6

Ingredients:

2 1/2 cups milk

2 tablespoons butter

1/4 cup all-purpose flour

salt and ground black pepper

Method:

1. Warm the milk in a saucepan over low heat, but do not boil.
2. In a separate saucepan melt the butter, then stir in the flour and cook gently for 1-2 minutes to make a roux. Do not let the roux brown.
3. Remove the pan from heat, gradually blend in the milk, stirring vigorously after each addition to prevent lumps from forming.
4. Return to the heat and bring to a boil slowly, stirring continuously until the sauce thickens. 
5. Simmer gently for another 3-4 minutes, until thickened and smooth. Season with salt and ground black pepper to taste.

Cook's tips:

• For a thicker, coating sauce, increase the amount of flour to 1/2 cup and the butter to 1/4 cup.
• If you aren't using a nonstick pan,use a small whisk to incorporate the flour and milk smoothly.

Variations:

• Parsley sauce is traditionally served with bacon, fish, and fava beans. Stir in 2 tablespoons chopped fresh parsley just before serving.
• Cheese sauce makes delicious egg and vegetable gratins. Stir in 1/2 cup finely grated aged Cheddar and 1/2 teaspoon prepared mustard.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.