Sauces are nearly as old as cooking, according The Complete Book Of Sauces. A good sauce can dress up a plain dish without adding a surplus of calories. Sauces are any “liquidy brew” that accompanies a dish. They will add a distinct flavor, beautiful color, and texture to your final recipe. From entrees to desserts, today’s sauces are unique and flavorful, rather than disguises for spoiled food like they were in years past.

Raspberry Sauce

1 c. fresh raspberries
1/4 c. sugar; or
1/2 c. raspberry seedless jam
2 tbsp. balsamic vinegar
1 tbsp. soy sauce

Puree together, heat and serve
over chicken or pork.

Raisin Sauce for Cauliflower

1/2 c. raisins soaked in 1 c. hot water for one hour
2 tbsp. balsamic vinegar

Puree together and pour over hot, roasted cauliflower florets. To roast cauliflower, spray with olive oil, sprinkle with garlic and cook in a 400-degree oven for 20 minutes. (adapted from Vegetarian Times)

Blueberry Sauce for Ice Cream, Custard or Rice Pudding

1/3 c. sugar
1/2 tsp. cinnamon
2 tsp. cornstarch
1 pint fresh blueberries
1/4 c. fresh lemon juice

Melt sugar with cinnamon and cornstarch.
Stir in blueberries and cook until berries pop and sauce is clear. Stir in lemon juice and serve warm.

Previous articleRauschenberg at Gemini
Next articleWine Notes: July 2011


Please enter your comment!
Please enter your name here