BASIC PASTA SAUCE RECIPE RECIPES

Name: Basic White Sauce
Prep time: 10 min
Total time: 10 min
Yield: 1 cup.
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/8 teaspoon salt; Dash white pepper; 1 cup 2% milk

BASIC WHITE SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Basic White Sauce Recipe: How to Make It - Taste of Home image

For years, I've used this smooth white sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. —Lois Gelzer, Standish, Maine

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1 cup.

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup 2% milk

Steps:

In a small saucepan, melt butter over medium heat. Whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, 1-2 minutes.

Nutrition Facts : Calories 51 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 81mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

BASIC TOMATO SAUCE | JAMIE OLIVER TOMATO SAUCE RECIPES

Basic tomato sauce | Jamie Oliver tomato sauce recipes image

This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes.

Total Time 1 hours 10 minutes

Yield 6 to 8

Number Of Ingredients 8

Ingredients

1 large clove of garlic
olive oil
1 small dried red chilli
2 teaspoons dried oregano
3 x 400 g tins of quality Italian plum tomatoes
1 tablespoon red wine vinegar
1 handful of fresh basil or marjoram
extra virgin olive oil

Steps:

1. Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
2. Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
3. Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
4. Pick the basil or marjoram and roughly chop, then add to the pan.
5. Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.

Nutrition Facts : Calories 115 calories, FatContent 8.6 g fat, SaturatedFatContent 1.2 g saturated fat, ProteinContent 2.4 g protein, CarbohydrateContent 7.8 g carbohydrate, SugarContent 7.6 g sugar, SodiumContent 0.4 g salt, FiberContent 1.8 g fibre

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