How do you make a sauce richer? (13 tips)

In this article, we will answer the following question: How do you make a sauce richer? We will give you 13 tips that include both the ingredients and the spices you are using, but also the cooking utensils. 

How do you make a sauce richer?

Making a sauce richer is simple, if you know 13 little tricks. The ingredients you need are those typical of the Mediterranean diet: extra virgin olive oil, basil, tomatoes, and garlic. You will also need salt, sugar (or baking soda), and if you like, some chili. Let’s see together everything there is to know.

  1. To make your sauce more aromatic: the basic ingredients you will need are onion and garlic, used alternatively. However, even great cooks sometimes use them together: it depends on the tastes and recipes for which you intend to use the sauce.

 In any case, it is important that the onion or garlic do not fry in fat: obviously they must not burn, but neither should they brown. They just have to “sweat”, dry slowly, in order to spread their aroma without even approaching the bitter aftertaste of the charred.

  1. The rule of not frying, but “sautéing” applies not only to garlic and onion but to all those products with a consistent structure, such as celery, carrot, bay leaf, sage, and so on.

On the other hand, tender leafy smells (basil, parsley, oregano, thyme, marjoram) should not be fried, but added halfway through cooking or a few minutes before turning off the heat.

  1. For the tomato sauce always use only extra virgin olive oil, without exception. If you intend to use it for dishes that require particular flavors or dense and full-bodied sauces, add the necessary fat afterward: butter, cream, or pork fat, the latter possibly fried and seasoned separately.

Even the extra virgin olive oil for sautéing is good to use as little as necessary: ​​if you want to add it, it is best to do it raw at the end of cooking.

  1. A rich and delicious sauce requires fast cooking: 10-15 minutes, 20 at the most if the tomatoes contain a lot of water. Pour the tomatoes on the sauté then turn up the heat and bring to a boil, stirring so as not to stick to the bottom. Add a pinch of salt, only if the tomatoes had not already been salted to make them lose water.

 Now turn the heat back down to the minimum that is sufficient to keep it boiling and cook, uncovered, the necessary 10-15 minutes. Remember that the wider the pot is, the faster the water evaporates: therefore the times are reduced. And since the sauce squirts when boiling, this is the moment when you will greatly appreciate having purchased a large pot with high sides.

Taste and if necessary season with salt only a few minutes before turning off the heat.

  1. If you are making tomato sauce: First choose the tomatoes, they must be fresh, ripe, and firm. Check them one by one, removing any that are damaged, stained, or dented. The most suitable are the coppery tomatoes, cluster and round, or the San Marzano, or the Romans, with an elongated shape, such as Perini. 

Their preparation is simple: wash them well and remove the stalks, then dry them and cut them in half, removing the green part on top. Then squeeze the various parts into a container or sink, so as to release all the seeds. Cook the tomatoes in a steel pot, indoors, turning them from time to time until they unravel and wilt. 

Then pass them with a vegetable mill, letting the sauce pour into a container. Then continue cooking in a pan, in which you have previously browned the garlic and basil in extra virgin olive oil. Add some salt and keep on the heat until you reach the desired density.

  1. Low fire: It is essential that the sauce cooks at a low and constant temperature, so as not to burn the vegetables.
  1. The cover: While cooking the sauce the pot must be closed with a lid. This will ensure that the water and aromas are not lost and will ensure that the sauce does not dry out.
  1. Large saucepan: Tools are also important. To prepare your sauce, use a pan with a large circumference, so as to ensure homogeneous cooking of the whole sauce
  1. Sugar or baking soda: One option to reduce the acidity of the sauce is to add a pinch of sugar while cooking the tomatoes, or alternatively, baking soda. In both cases, be careful not to overdo it, very little is enough.
  1. The garlic: Brown in the pan in which you will then cook the tomato puree a clove of garlic for a couple of minutes in extra virgin olive oil, so as to flavor it, it will be the basis of your sauce. But remove it before pouring the sauce, so as to avoid it being eaten by accident.

The sprout of garlic – To make the sauce more digestible, remove the sprout before putting the garlic to brown in the oil.

  1. Basil: Add some fresh basil leaves, coarsely chopped, at the beginning of cooking your sauce in the pan. You will thus give the sauce a fresh and exquisite flavor.
  1. The cooking water: When the sauce is almost ready, add a few tablespoons of the pasta cooking water, this will make your tomato sauce more full-bodied.
  1. Chili pepper: If you want to spice up your sauce, sauté some fresh chili in a pan in extra virgin olive oil, together with the garlic. But remove the pieces before pouring your tomato puree.

Final thoughts

There are so many recipes for a good sauce, and each cook has his own secrets and techniques to make it delicious. If you follow our tips carefully, we guarantee that your sauce will be richer, tastier and everyone will want to know what your secret recipe is!

If you have any extra-tips you want to share with us, or interesting cooking techniques, please let us know!

References

Thepassionatepantry.com.

Savingdinner.com

food.com

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Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.

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