Tomato Sauce

1kl tomatoes
3 tablespoons unsalted butter
2 tablespoons olive oil
1 medium yellow onions, peeled and cut in half
4 cloves garlic, peeled and smashed
1¼ teaspoons salt
1 teaspoon sugar
2 tablespoons chopped fresh basil

Instruction:

1. If using fresh tomatoes: Bring a large pot of water to a rolling boil.

2. Fill a large bowl halfway-full with ice cubes and cold water.
3. Using a sharp knife, cut a ¼-inch deep X on one end of each tomato. Place the
scored tomatoes into the boiling water and cook until you see the skin starting to
wrinkle and split, 1 to 2 minutes (be careful not to cook too long, or the tomatoes
will become soft and difficult to handle).
4. Using a slotted spoon, lift the tomatoes out of the pot and plunge them into the
ice-cold water bath. Let sit for a few minutes to cool, then transfer the tomatoes
to a cutting board and, using your hands, peel off their skins. Cut the tomatoes
into ½-inch chunks (discard the cores at this point) and transfer them, along with
all of their juices in a saucepan.
5. To the chopped tomatoes, add the butter, olive oil, onions, garlic, salt, and sugar.
Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for 1½
to 2½ hours, stirring occasionally and mashing the tomatoes, until the sauce is
no longer watery. Remove and discard the onions.
6. Using a wooden spoon or potato masher, mash any large chunks of tomatoes
and garlic to make a slightly chunky and thick sauce. Taste and adjust seasoning
if necessary. Before serving, stir in the basil.
 Hollandaise Sauce

Ingredients:

4 Tablespoons butter
4 egg yolks
2 teaspoons lemon juice , or lime juice
1 Tablespoon heavy whipping cream
salt and pepper (to taste)

Instructions

For the Hollandaise sauce:

1. Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks.
Mix in lemon juice, whipping cream, and salt and pepper.
2. Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat
this process adding a spoonful at a time of hot butter to the egg mixture.( Adding the
butter slowly, a spoonful at a time, will temper the eggs and ensure they don't curdle).
3. Once the butter has been incorporated, pour the mixture back into the saucepan.
Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and
set aside. It will thicken as it cools. Stir well and add another splash of cream, if
needed, to thin.
Bechamel Sauce

2 tablespoons butter
2 tablespoons flour
1¼ cups milk, heated
Salt
Freshly ground pepper

Step 1
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring
constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2
minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add
salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour
a film of milk over it to prevent a skin from forming.

Cheese Sauce
Step 2
To turn your white sauce into cheese sauce, stir in ½ cup grated Cheddar cheese
during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
Veloute Sauce

Ingredients

3 tablespoons butter
3 tablespoons flour
2 cups chicken stock
Salt
Freshly ground white pepper

Directions

In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2
minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and
pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes.
Remove from the heat and serve.