Savory, spicy, sweet, the varied universe of sauces include many that originate from foreign gastronomic traditions, others are indispensable and classic like the béchamel. The right sauce can take a dish to new heights. Here are some ideas for you to try this Christmas.
How to prepare classic sauces
Two classics of the festivities are the béchamel, used to flavor lasagna or some first courses, and the sauce for a roast, which often requires an encore. Here is how to make them.
To make 1 liter of béchamel sauce take a pan and melt 1 stick butter over low heat. Remove from the heat and add ½ cup sifted all-purpose flour, stirring with a wooden spoon. Let it cook for a few minutes then add 1 liter of warm milk, a little bit at a time. Flavor with a little nutmeg and continue to cook until a thick sauce forms.
For the roast sauce, place 1 Tbsp. butter in a pan with oil and onion and let wither. Add 1 Tbsp. Marsala and let it caramelize. Cook for 10 minutes over low heat. Add 1 Tbsp. flour and stir, then add 1½ cups stock and simmer for 20 minutes until a thick sauce forms. Mix in a blender and serve alongside a roast.
Sweet sauces? Yes, please
Caramel and chocolate sauces are excellent with cakes, profiterole, creams, puddings, panna cotta, or alongside fruit. For the chocolate sauce, pour 1 cup of milk and 5 Tbsp. cream into a pan, and add ⅓ cup sugar. Place over low heat and stir, bringing slowly to a boil. Finely chop 7 oz. dark chocolate, place in a bain-marie, and let it melt. Add 1 Tbsp. room temperature butter and the milk with cream. For the caramel sauce, heat 1 ½ cups sugar in a large ban, then in another pot boil 1 cup water with the seeds of a vanilla pod. As soon as the sugar is caramelized add the boiling vanilla water. Keep stirring and remove from the heat.
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