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Boost Flavor with Sauce

By Ann Hattes
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In Just Add Sauce, the definition of "sauce" has been expanded to include not only classics like hollandaise and pan sauces, but also things like relishes, vinaigrettes, and pestos. There are curry, mole, yogurt, herb, nut and seed sauces, plus caramel sauces and simple fruit or vegetable purees.

Few things can transform a dish from simple to spectacular as quickly and as easily as a great sauce. Many home cooks think of sauce as something to be feared or revered, something better left to the professionals. Just Add Sauce (America's Test Kitchen) brings sauces from restaurant kitchens into the realm of everyday home cooking. This everyday cookbook uses 175 sauces as the means to produce 100 meals.

Choose from one of more than a dozen ultra simple stir-fry sauces and use them in recipes like Sichuan Stir-Fried Pork, Classic Beef Lo Mein or Orange-Sesame Fried Brown Rice. Dress up sautéed chicken breasts with a bright herbal Salsa Verde, Lemon-Caper Pan Sauce, or a Spanish Romesco. Stock your freezer with a few simmering sauces and a variety of weeknight friendly meals are just steps away.

In Just Add Sauce, the definition of "sauce" has been expanded to include not only classics like hollandaise and pan sauces, but also things like relishes, vinaigrettes, and pestos. There are curry, mole, yogurt, herb, nut and seed sauces, plus caramel sauces and simple fruit or vegetable purees. Use condiment and relish sauces by stirring into rice, grains, and legumes. Toss warm vinaigrettes with roasted or steamed vegetables, with fresh pasta, or drizzle over goat cheese for an easy appetizer. And learn how to pair food with sauce just as wine pairs better with certain foods.

Bring a world of flavors to your kitchen with these recipes from Just Add Sauce, Courtesy of America's Test Kitchen which comprises more than 60 test cooks, editors and cookware specialists. In addition to testing recipes, they also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. For broadcast times, free recipes, and full episode videos of their public television shows visit AmericasTestKitchen.com and/or CooksCountry.com.


 

Classic Burger Sauce

Makes about 1 cup

1/2 cup mayonnaise

1/4 cup ketchup

2 teaspoons sweet pickle relish

2 teaspoons sugar1 teaspoon pepper

Whisk all the ingredients together in bowl. (Sauce can be refrigerated for up to 4 days; bring to room temperature before serving.)


 

Grapefruit-Basil Relish

Makes about 1 cup

2 red grapefruits

1 small shallot, minced

2 tablespoons chopped fresh basil

2 teaspoons lemon juice

2 teaspoons extra-virgin olive oilSugar

Cut away peel from grapefruits. Cut grapefruits into 8 wedges, then slice crosswise into 1/2-inch-thick pieces. Place grapefruits in strainer set over bowl and let drain for 15 minutes; measure out and reserve 1 tablespoon drained juice. Combine reserved juice, shallot, basil, lemon juice, and oil in bowl. Stir in grapefruits and let sit for 15 minutes. Season with salt, pepper, and sugar to taste. (Relish can be refrigerated for up to 2 days.)


 

Warm Mustard-Pistachio Vinaigrette

Makes about 1 cup

Pair this vinaigrette with sturdy, hearty greens; do not use delicate greens. This dressing should be used immediately; it will dress about 12 cups of greens.

5 tablespoons white wine vinegar

1 tablespoon whole grain mustard

1 teaspoon sugar

1/4 teaspoon salt

1 shallot, halved through root and sliced thin crosswise

1/4 cup dried apricots, chopped

5 tablespoons vegetable oil

1/3 cup shelled pistachios, chopped

Whisk vinegar, mustard, sugar, and salt together in small bowl. Add shallot and apricots, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Stir briefly to submerge shallot. Let cool to room temperature, about 15 minutes.

Heat oil in 12-inch skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until toasted and fragrant, 1 to 2 minutes. Off heat, stir in shallot mixture and let sit until heated through, about 30 seconds. Use immediately.


 

Port-Cherry Pan Sauce

Makes about 1/2 cup, enough for 4 servings

Use less-expensive ruby port for the sauce. This recipe and all pan recipes are meant to be started after you have seared or roasted your protein.

1 shallot, minced

3/4 cup port

1/4 cup balsamic vinegar

1/4 cup dried tart cherries

2 sprigs fresh thyme

2 tablespoons unsalted butter, cut into 2 pieces and chilled

Salt and pepper

Pour off all but 1 tablespoon fat from skillet. (If necessary, add oil to equal 1 tablespoon.) Add shallot and cook over medium heat until softened, 1 to 2 minutes. Stir in port, vinegar, cherries, and thyme sprigs, scraping up any browned bits. Bring to simmer and cook until liquid is reduced to 1/4 cup, about 8 minutes.

Off heat, discard thyme sprigs. Whisk in butter, 1 piece at a time, until melted and sauce is thickened and glassy. Whisk in any accumulated meat juices. Season with salt and pepper to taste. Serve immediately.

 

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

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