Sauce

A rich and versatile sauce that can be used to make many delightful suppers. Triple the recipe so you’ll have leftovers.

We developed this little sauce, so easily made, to serve on Seared Scallops (page 169). But it’s so good that soon we were drizzling it on plain vegetables, fish, and grains, too.

Mushrooms simmered in sherry and sweet and savory seasonings—an elegant, yet hearty sauce.

This beautiful sunset-red sauce with flecks of green herbs turns pasta, vegetables, potatoes, or fish into a work of art. Leftover sauce keeps in the refrigerator for a week or two.

A rendition of creamy white sauce—capers, herbs, and lemon make it different.

This pungent, quickly cooked sauce studded with olives and capers imparts the zesty flavors of southern France.

Refreshing and pretty, this sauce makes a tangy and colorful garnish for curries, stews, and soups.

Easy, no-fuss sauce for your favorite barbecue.

Once you’ve made this easy Duck Sauce, you’ll never go back to store-bought!

Who knew that putting together a robust little cocktail sauce was so easy? Plus it doesn’t have the corn syrup and flavor enhancers of commercially prepared sauce.

Take a few minutes to turn mayonnaise into something special. Aioli is a flavorful topping for steamed vegetables of all types, potatoes, hard-boiled eggs, fish, and shrimp, as well as a dressing for a simple salad, a dip for artichokes—even a sandwich spread.

Easy to put together in a couple of minutes and much fresher-tasting than commercial products. Makes a familiar topping for fish and other seafood and a great sandwich spread.

Purées have become the foundation of my cookie and cake recipes. Roasting and breaking down fruits to incorporate into your batters is an ideal way to take your baked creations to the next level—and you’ll notice the difference immediately. This simple addition provides hearty flavor, moisture, and can be tailored to your taste with minimal fuss. The recipe that follows applies to any of the fruits (pears, peaches, even pumpkin) included in this book. Simply roast your chosen fruit (see page 27 for more information on roasting fruit) and proceed.

If there’s ever a time to search out a high-end cocoa powder, it’s before you dig in and make a batch of chocolate frosting. Invest in some French Valrhona, if at all possible. It has a remarkably rich and excellent flavor. Quick tip: For a more milk chocolaty frosting, replace 2 tablespoons unsweetened cocoa with soy milk powder. For a deep, rich chocolate sauce, add 2 tablespoons agave nectar to the mix and store at room temperature instead of refrigerating.

When you tame the slight acidity of raspberries with the natural sweetness of beets, you come up with a flavor profile like none other. In addition to serving this sauce with Chocolate-Beet Cake (page 29), you could use it as the start of a trifle. Try one with crumbled Chocolate Meringues (page 209) and fresh berries and unsweetened whipped cream, maybe with a layer of Strawberry Sorbet (page 236). You could also serve this sauce with yogurt and granola.