What's in a really really good sauce...

Sauces are not difficult. Basically, any sauce is a kind of gravy. Depending on your preferences for thick or thin sauce, you control that either adding more cream/flour or soup stock or even wine.

Whenever you are sauteing meat or fish either in butter or olive oil, there is a delicious sauce opportunity waiting.

As soon as your meat or fish has finished browning and beginning to crisp on the edges, remove from the skillet (set in warmer) so that you can add heavy cream (1/2 cup), white wine (not necessary though) and fresh dried herbs.

Return the meat or fish to the skillet with the sauce and leave on simmer uncovered until you are ready to serve. If the sauce, gets thicker as the mixture simmers, add soup stock or wine to thin.

Now, if you want a very thick rich sauce, add 1 tbs of flour to the heavy cream before you stir it in (following the above instruction). For an extra zesty cream sauce, add a tbs or two of Dijon mustard which is perfect for pork or veal.

What kind of sauce is Alfredo? Its a white sauce used over fettuccine pasta or any favorite pasta. For this creamy Italian sauce, begin by sauteing chopped onion and or garlic in butter and olive oil along with fresh dried herbs: rosemary, mint and oregano.

Once the onion/garlic is browned, add 1 cup of heavy cream with one tbs of white flour mixed in.  Continue to stir as the sauce cooks; if the sauce appears too thick... add a bit of chicken stock or wine.

As for salt and pepper, you can add to taste... and don't forget the grated Parmesan cheese.

~ Tutti a Tavola!