All Star Sauce Bundle Recipe

Bundle yield

This All Star Sauce Bundle yields approximately the combined volumes listed: about 5.25 cups of finished sauces (2 cups marinara, 3/4 cup garlic butter, 1.5 cups alfredo, 1/2 cup pesto, 1/2 cup glaze). Make all components and cool before storing. Serves: versatile for 4–6 as multiple sauces.

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add the diced onion and grated carrot and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in the tomato paste and cook 1 minute to deepen flavor, then add crushed tomatoes. Bring to a gentle simmer.

Add sugar, salt and black pepper. Reduce heat to low and simmer, uncovered, 20–25 minutes, stirring occasionally, until slightly reduced and thickened.

Remove from heat and stir in chopped fresh basil. Taste and adjust salt, pepper or sugar as needed. If you prefer a smoother sauce, blend briefly with an immersion blender to desired texture. Cool to room temperature before storing.

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, place on a piece of foil, drizzle with 1 tsp olive oil, wrap and roast 35–40 minutes until very soft and golden.

When cool enough to handle, squeeze roasted garlic cloves into a small bowl and mash into a paste.

In a mixing bowl combine 1/2 cup softened unsalted butter, roasted garlic paste, 1 tsp lemon juice, 2 tbs chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth and homogeneous.

Transfer to a container, press plastic wrap onto the surface to prevent air contact and refrigerate. Use as a spread, for tossing with pasta, or melting over vegetables.

In a medium saucepan over low–medium heat melt 3 tbs unsalted butter. Add minced garlic and cook 30–45 seconds until fragrant.

Pour in 1.25 cups heavy cream and bring to a gentle simmer, stirring frequently. Do not boil vigorously—reduce heat if needed.

Gradually whisk in 1 cup finely grated parmesan until smooth. Season with 1/2 tsp salt, 1/4 tsp white or black pepper and a pinch (1/8 tsp) of nutmeg if using.

Simmer on low 2–3 minutes until slightly thickened. Remove from heat. If sauce becomes too thick on cooling, whisk in a tablespoon of warm cream or milk to loosen before serving. Cool slightly before packaging.

Toast 1/4 cup pine nuts in a small dry skillet over medium heat, stirring constantly, until fragrant and lightly golden, about 2–3 minutes. Remove and cool.

In a food processor combine 2 cups packed basil leaves, toasted pine nuts, 2 garlic cloves, 1/2 cup grated parmesan and 1 tsp lemon juice. Pulse to a coarse paste.

With the processor running, slowly stream in 1/2 cup olive oil until emulsified and smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper; pulse to combine. Taste and adjust lemon, salt or cheese.

Transfer pesto to a jar and press a thin layer of olive oil on top to preserve color. Refrigerate; for longer storage freeze in portions.

In a small saucepan combine 3 tbs soy sauce, 2 tbs sweet chili sauce, 1 tbs honey (or maple syrup), 1 tbs rice vinegar and 1/2 tsp sesame oil. Stir and heat over low until gently simmering.

In a small bowl whisk 1 tsp cornstarch into 1 tbs cold water to make a slurry. Pour the slurry into the simmering sauce and whisk vigorously until the glaze thickens, about 30–60 seconds.

Remove from heat and stir in 1/4 tsp red pepper flakes if using. Cool slightly; the glaze will continue to thicken as it cools. Store in a sealed container in the refrigerator.

Portion each sauce into separate airtight containers. Marinara and Alfredo keep 4–5 days refrigerated; roasted garlic butter 2 weeks refrigerated; pesto 5–7 days refrigerated (or freeze); glaze 2–3 weeks refrigerated.

Label containers with date and sauce name. For longer shelf life, freeze pesto and marinara in ice cube trays or small portions for up to 3 months; thaw overnight in refrigerator before use.