Sauces Recipe

Sauté aromatics

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook until fragrant, 30–60 seconds, taking care not to brown.

Build the sauce

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, 1 cup water, dried oregano, dried basil, sugar, salt, and pepper. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, reduce heat to low, and partially cover. Simmer for 20–30 minutes, stirring occasionally, until the sauce thickens and flavors meld. For a smoother sauce, use an immersion blender for a few pulses or transfer to a blender and puree, then return to the pot.

Finish

Taste and adjust seasoning. Stir in torn fresh basil leaves if using. Keep warm and serve over pasta or use as a base for other dishes. Refrigerate leftover sauce in an airtight container for up to 5 days or freeze up to 3 months.

Warm milk

Warm the milk in a small saucepan or in the microwave until hot but not boiling (about 120–140°F / 50–60°C). Warming prevents lumps when adding to the roux.

Make the roux

In a medium saucepan over medium heat, melt 4 tbs butter. Add 4 tbs flour and whisk continuously for 1–2 minutes until the mixture bubbles and the raw flour smell is gone but it has not browned.

Add milk gradually

Slowly add the warm milk in a steady stream while whisking constantly to prevent lumps. Once all the milk is incorporated, bring the sauce to a gentle simmer, whisking, until it thickens to coat the back of a spoon, about 6–8 minutes.

Season and finish

Remove from heat and whisk in salt and freshly grated nutmeg. Add white or black pepper to taste. If you need a thinner sauce, whisk in up to 1/2 cup extra warm milk. Use immediately or keep covered with plastic pressed to the surface to prevent a skin from forming.

Combine 1 tbs red wine vinegar, 1 tsp Dijon, 1 tsp honey, minced garlic, a pinch of salt and pepper in a small bowl. Whisk while slowly streaming in 3 tbs olive oil until emulsified. Taste and adjust acidity or sweetness. Use immediately or refrigerate up to 1 week; bring to room temperature and whisk before using.

Remove meat and deglaze

After pan-searing meat, remove it to rest on a plate. Keep the pan over medium heat, add 2 tbs butter and the minced shallot, cook 1–2 minutes until softened. Add the minced garlic and cook 30 seconds. Pour in 1 cup white wine (or 1 cup chicken stock) to deglaze, scraping up browned bits with a wooden spoon.

Reduce and finish

Let the wine reduce by about half (2–4 minutes). Add 1 cup stock, Dijon mustard, fresh thyme, salt and pepper. Simmer until slightly reduced to a sauce consistency (2–4 minutes). Off the heat, swirl in an additional 1 tbs cold butter if desired for shine and richness. Spoon over the rested meat and serve immediately.

Chop and mix

Finely chop the parsley and oregano. In a bowl combine chopped herbs, minced garlic, red wine vinegar, red pepper flakes, coarse salt and black pepper. Slowly whisk in 1/2 cup olive oil until blended.

Rest and store

Taste and adjust seasoning and acidity. Let the chimichurri sit at room temperature at least 15–30 minutes to allow flavors to meld before serving. Store in the refrigerator for up to 5 days; bring to room temperature before using and stir well.