Culinary Technique - Vegetable sauces
Culinary Technique - Sauces
Vegetable-based sauce looks like a thick soup, but it isn’t. Think tomato sauce… We prepare it to serve with pasta, meatballs, to garnish pizza, etc. If the sauce is more liquid, because it contains more water, we call it a soup.
Vegetable sauce is a good alternative to fatty mayonnaise, considering you’ll easily use at least 100 g of vegetables to prepare it. The recipe is extremely simple: lightly boil the vegetables in water, drain them and then blend them with some of the cooking juice.
This works just as well with tomatoes as with peppers, red cabbage, leeks, carrots, broccoli and many other vegetables.
Italian pesto is also a vegetable sauce. It’s made with basil, parmesan, garlic, pine nuts and extra virgin olive oil. Frank shares his own recipe for broccoli pesto in this book.
Technique:
- Clean and wash the vegetables. Chop them up.
- Boil the vegetables until they are just cooked.
- Blend them into a purée to obtain a smooth sauce, adding a bit of the cooking juices if you wish.
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