Sauce main page

Bechamel sauce
Hollandaise sauce
Mayonnaise sauce

Anchovy mayonnaise sauce
Andalouse sauce
Asparagus sauce
Béarnaise sauce
Black bean sauce
Brown sauce
Chantilly mayonnaise
Cheese sauce
Cocktail sauce
Cold tomato sauce
Cranberry sauce with cinnamon
Cranberry relish
Cream sauce
Creole sauce
Cucumber paprika sauce
Cumberland sauce
Fish veloute sauce
Frozen horseradish
Giblet gravy
Ginger barbecue sauce
Green goddess mayonnaise
Gribiche sauce
Huckleberry sauce for foie gras
Lamaze mayonnaise
Marinara sauce
Mayonnaise mustard sauce
Mayonnaise pesto sauce
Meat sauce
Mornay sauce
Mustard sauce for dip
New orleans sauce
Orange horseradish sauce
Paprika mayonnaise
Plain horseradish
Ravigotte sauce
Red wine sauce
Remoulade sauce
Roasted pepper coulis
Russian mayonnaise
Sauce beurre blanc
Sauce diable
Sauce italia
Seafood corn sauce
Serbian garlic sauce
Shitake mushrooms and vidalia onion sauce
Sichuan sauce
Spare rib sauce
Stir fry oyster sauce
Sweet and sour sauce
Tartar sauce
Thousand island dressing
Tomato_basil mayonnaise
Tyrolienne sauce
Vanilla rum sauce
White sauce

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Makes: about 2 cups

2 tablespoons of olive oil
1 medium-size onion (yellow or white)
3 whole cloves of garlic
two 28-ounce cans of tomatoes (whole peeled or crushed), or 2 pounds fresh tomatoes
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil or 1 tablespoon fresh chopped basil
1 whole bay leaf

Heat 2 tablespoons of olive oil to your cooking pot. Heat the oil on medium heat for about a minute, then add half of the minced or crushed garlic. When the garlic starts to brown (this will happen in a few seconds), add the onions and stir. Let the onions cook uncovered for about a minute, stirring them frequently, then add the salt, the pepper, the remaining garlic, and all the spices except the bay leaf. Stir them all together. Continue to cook the mix uncovered until the onions are soft and slightly translucent. Do not brown. This usually takes about 5 minutes.
Add the tomatoes with juice, tomato paste, and bay leaf. Stir and bring sauce to a slow boil, then turn down the heat and let it simmer uncovered. Simmer at least one hour or until sauce is thick. Serve.
To store sauce:
Let the sauce cool at room temperature for at least an hour. If kept in a well-sealed container, it should be fine for about a week in the fridge. You can also freeze your sauce for up to a few months in a well-sealed container.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.