Gourmet Sink Sauces Recipe

Prepare the aromatics

Heat a medium saucepan over medium heat. Add olive oil and 2 tablespoons butter. When butter melts and begins to foam, add the minced shallot and a pinch of salt. Sweat gently for 4–5 minutes until translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

Deglaze and reduce

Pour in the dry white wine, increase heat to medium-high and simmer until reduced by about half (about 3–4 minutes) to concentrate flavor and burn off alcohol.

Build the stock base

Add the chicken or vegetable stock and bay leaf. Bring to a simmer and cook 6–8 minutes to let flavors meld. Remove and discard the bay leaf.

Divide into three base sauces

Divide the simmered base evenly into three small saucepans (about 2/3 cup of liquid per pan). These will become: Lemon-Caper Beurre Blanc, Creamy Tomato-Herb, and Umami Parmesan.

To the first small saucepan, bring the divided base to a gentle simmer. Stir in 1 tablespoon lemon juice and 2 tablespoons drained capers. Reduce heat to low. Whisk in 1 tablespoon cold butter at a time until incorporated to create an emulsion (about 1–2 tbs total). Taste and adjust with additional lemon juice, salt and pepper to taste. Keep warm on the lowest heat.

To the second saucepan, whisk in the tomato paste until fully dissolved. Stir in heavy cream and 1/4 cup whole milk. Add 1 tablespoon chopped tarragon, 2 tablespoons chopped parsley, and 1 tablespoon chopped basil. Simmer gently for 4–6 minutes until slightly thickened. If sauce seems too thin, make a beurre manié by mixing the 1 tablespoon flour with 2 tablespoons cold water to a smooth slurry and whisk into the sauce, cooking 1–2 minutes until thickened. Finish with 1 tablespoon butter for sheen and season with salt and pepper to taste. Keep warm.

In the third saucepan over low heat, stir in 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce and 1/2 teaspoon anchovy paste into the divided base. Simmer gently 2–3 minutes, then reduce heat to very low. Whisk in the grated Parmesan a little at a time until melted and smooth. Stir in 1 teaspoon honey and 1 tablespoon Dijon mustard to balance flavors. Finish by whisking in 1 tablespoon cold butter for gloss. Adjust seasoning with salt and pepper sparingly (Parmesan and soy are salty). Keep warm.

Taste each sauce and stir in remaining fresh herbs as appropriate: a teaspoon of chopped basil into the Tomato-Herb, a teaspoon of chopped parsley into the Lemon-Caper, and a pinch of thyme into the Umami Parmesan. Offer optional flavor boosters (chili flakes, smoked paprika, olive tapenade, preserved lemon, harissa) in small bowls so diners can customize. Keep sauces warm over low heat or in a bain-marie for service.

Serve each sauce as accompaniments for grilled proteins, roasted vegetables, pasta or as part of a 'sink' sauce station. Reheat gently if needed; avoid boiling cream or emulsified sauces to prevent separation.