From chimichurri to teriyaki, sauces make our mouths water — and our meals shine! Bland chicken breasts, plain pasta, or simple baked potatoes are transformed into memorable dishes with the addition of sauce. The Make-Ahead Sauce Solution features 61 flavor-packed recipes for sauces that freeze beautifully and make home cooking easy. They run the gamut from traditional sausage ragu to Thai … sausage ragu to Thai peanut, Gorgonzola chive butter, all-American barbecue, coconut lemon, Parmesan leek, cheesy cashew garlic, and Meyer lemon spinach. Every recipe is accompanied by a quick-reference chart showing the best base combinations of proteins and vegetables. The struggle to make imaginative, flavorful weeknight meals is over. With a few of these sauces stashed away in the freezer, a great meal can be topped off in minutes.
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This a wonderful compilation of sauces that most people eat on a day to day basis. Each sauce can transform any plain old everyday dish into something more by adding more substance. The recipes were easy to follow with instructions that anyone should be able to understand. I love a good a sauce and had a fun time preparing a sampling from this cookbook. Salsa is a favorite along with anything influenced by Italian or Asian flavors. Each recipe I tried turned out well and provided me with new recipes to add to my ever growing collection. Another great thing about the book, all the sauces can be frozen and used at a later date. I love to cook so taking a day to make and freeze some of my favorite sauces makes life easier, you never know when you’ll have unexpected guests or need to make a quick meal. There were also some wonderful recipe additions at the end that show different ways to in-part more taste to simple butter. So if you are looking for a great barbeque recipe, a tasty salsa, or just something to liven up everyday vegetables this is a great book to help you with all those and more.
Good source for many types of sauces.
This book makes a great gift. It has simple recipes for a variety of sauces that can turn anything into a fancy dinner. Most don’t take long to make and, best of all, they can be frozen so you always have a sauce on hand. I love that the author took the opportunity to give directions on good freezing methods. New cooks will find this especially helpful. Another very helpful section was the base tips. Pasta shape does matter when choosing a sauce. She includes tofu so this section is very helpful if you haven’t cooked with it. (In other words, I never did and was able to cook a good meal for friends who preferred it). What maillard is and the difference in maillard and caramelization is also discussed. In the appendix she gives a few recipes for flavored butter and salt. The Better Chicken Butter is definitely dressing up my turkey at Thanksgiving.
I used the book for two months before writing this review. I wanted time to test a few recipes and the freezing of the sauces. All that I tried came out as I expected. There is a recipe for Corn and Chile Salsa that I preferred fresh. I didn’t care for the blended texture of it. The taste, though, was still good.
If you are experienced in cooking, you may want to borrow the book from the library to see if it brings something new for you. I’m experienced but really want this book on my shelf. If I need something quick, I can skim through it and have an idea for a meal in no time. I think that is what I enjoyed most about this cookbook..it invited me to use the sauce as the jumpstart to my ideas for meals.