HONEY AND GARLIC BUTTER SAUCE MIXED.
What happens when butter is added to a sauce?
The key to a perfect spaghetti sauce is balance. Chefs and home cooks spend hours sweating over the fire removing the sharpness from onions, gradually lowering stocks, and softening fresh vegetables to try to attain this elusive quality. But the key ingredient in this three-component red sauce recipe from a well-known cookbook author turns all of these sauce-making methods on their heads: butter. Here’s the company we like best.
How to Make Marcella Hazan’s Super-Easy Pasta Sauce
In the United States, Marcella Hazan is most recognized for introducing Italian cuisine. (These are some of our go-to Italian recipes for home cooking.) One of her most original recipes is also one of her best-known. It’s uncommon to be able to create the flavors of a traditional Italian dinner in under an hour using only three ingredients and some salt, but this recipe truly is that simple.
My Taste Test
The night I was cooking Hazan’s sauce, I had the smallest grocery list I had ever used when I went shopping. (See these dinners with five ingredients or less for more dishes requiring only a few simple items.) I was dubious about how four ingredients could create a well-known dish as I made my way home with my incredibly light shopping bag.
I threw the ingredients in and mixed throughout commercial breaks as I caught up on The Bachelorette, which needed absolutely little effort on my part. My first taste completely dispelled all of my fears just over an hour later. This woman is very intelligent.
A rich, thick mouthfeel from the butter was accompanied by a deep tomato taste that lacked any acidic bite. As I began incorporating the pasta into the sauce, I was astounded by how vivid and colorful the sauce looked in contrast to its more subdued flavor. The sauce is also quite light, so each piece of pasta was nicely coated (I was using linguini but you can make your own pasta). The herbs and garlic from my go-to sauce recipes weren’t at all missed by me.
The onion I took out of the pot and ate was actually my favorite part of cooking this sauce. I only used a fork to eat it, but I could envision it spread on some crostini as the ideal appetizer!
Why Butter Makes It Better
This recipe appears to be so simple and amazing. But the butter is what’s doing the actual magic. The fresh onion and tomato acid are tempered by the five entire tablespoons of butter’s fat. The sauce has so much fat that cooking the onions to remove their acidic bite is not necessary.
Additionally, butter serves as an emulsifier, creating a thick, velvety sauce without the added texture that comes from using olive oil. Although olive oil is a traditional Italian flavor, you don’t necessarily want it in a sauce, especially when emphasizing the vibrant tomato qualities. Even delicacies like these recipes for buttery desserts benefit from the flavor-enhancing properties of butter.
The next time a taste test reveals that your homemade sauce is a little too tart, mix in a couple of tablespoons of butter to soften the bold tastes. Serve after that and thank Marcella Hazan for saving the meal!
How can you create a tasty sauce?
It can seem intimidating to start playing the sauce game, but it isn’t really that difficult. These pointers will assist you in becoming the sauce expert you deserve to be, from creating a straightforward pan sauce to beginning with slow-simmering stocks.
Start with fresh ingredients
You want to start with the best ingredients because most sauces concentrate the flavors of whatever items you’re using. For instance, you wouldn’t want to use practically mushy carrots or old, wilted celery when making a flavorful stock. As your stock is reduced, any undesirable flavors will become more apparent and your sauce will turn out poorly.
Make your own stock
Homemade stock is the foundation of the best stock-based sauces. Making a creamy mushroom sauce from scratch using homemade chicken or mushroom stock will result in a lot more tasty sauce than using something from a carton or can. For an even fuller flavor, you can also try roasting your chicken, beef, or pork bones before boiling them.
Will butter make a sauce thicker?
Why it works: Although adding a knob of butter won’t significantly thicken a sauce, it can be the perfect addition to give it more richness and a glossy finish.
Use it by incorporating a few tablespoons of cold butter into the sauce after it has finished cooking. (If the sauce becomes too hot, it will crack and become greasy rather than glossy.)
When to use it: Butter works well in pan sauces and pasta sauces that don’t need to be overly thick but could use a little extra flavor.