Sauces

 Romesco is a tomato-based sauce that originated from Valls, Tarragona, Catalonia. The fishermen in this area made this sauce to be eaten with fish.  

Green sauce has a long history in many parts of Europe. It was certainly present in the Middle Ages, and may date to the Classical period.

A recipe for bright and colorful South American salsa made with chopped bell peppers, onion, tomato and garlic tossed with red wine vinegar and olive oil. This is the Argentinian version.

This salsa di noci recipe (also known as walnut sauce) hails from Liguria, often being prepared to dress gnocchi and pasta or simply served as a dip or spread. The rich, creamy flavor makes it perfect for colder weather and it can be made in minutes.

 You make this in a roasting pan while what you have roasted is resting on a carving board, covered. 

 Pesto, or pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino  all blended with olive oil

Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.

Authentic chimichurri from  Argentina is the best accompaniment to any barbecued or grilled meats!  There are so many variations in the world of Chimichurri, that it’s now difficult to say which is the closest to the most authentic recipe there is.

This balsamic chimichurri sauce recipe is made with oregano, parsley, garlic, olive oil, balsamic vinegar, chili powder, and green onions. It has different consistency than the previous blended chimichurri recipe.  The flavor is also slightly different because of replacing red wine vinegar with balsamic vinegar, and by using more oregano than parsley.  

Provençale is a term referring to dishes prepared in the style of Provence, a region in southeastern France. Ingredients that are prominently used in Provencal cooking include garlic, onions, tomatoes, mushrooms, eggplant, and olive oil.

Brown butter is a traditional French sauce made simply of heated, unsalted butter. Called beurre noisette in French, which translates to hazelnut butter, it is thusly named for its rich, nutty flavor. It’s often used in pastry making, and is classically paired with pasta in northern Italy. It can be used as a sauce for ravioli, gnocchi, and tortellini—you really don't need to add anything else to it, but you can dress it up further with Italian sausage, shaved Parmesan, or breadcrumbs, if you prefer.

This pesto will take you to the islands. My friends said it was the best pesto that I had ever made. Ho'omaika'i 'ana (congratulations) to me!

The ULTIMATE creamy mushroom sauce that will become your favorite topping! Mushrooms sautéed and cooked in a creamy flavorful sauce! Serve this sauce over chicken, steak, pork chops, potatoes and so much more!

Béchamel sauce is a sauce traditionally made from a white roux and milk. Béchamel may also be referred to as besciamella, besamel, or white sauce. French, Italian and Greek Béchamel sauce recipes include salt and nutmeg as a seasoning base. Béchamel sauce is one of the "mother sauces" of French cuisine.

This is the cool and creamy sauce that is usually served as a condiment on Greek Gyro sandwiches.

This is a classic butter sauce. It works well with fish. It’s flexible, too, and can take on flavors like chili, ginger and mustard.

Cajun Remoulade is one of those explode-in-your-mouth-flavor sauces. This remoulade sauce is creamy and spicy and brings the flavors all together

Creamy Mushroom Marsala Sauce that takes 25 minutes to prepare and goes well with everything! Serve it over chicken, steak, pork chops, baked potato or stir it in pasta! So versatile and delicious.

Perfect for meats or poultry

The Café de Paris sauce it is a warm butter sauce that goes well with many meat, fish and vegetable dishes. The sauce originated  in the 1930s in the Boubier family's "Restaurant du Coq d'Or" in Geneva. Madame Boubier's daughter marries the owner of the Café de Paris, after whom the sauce is named. The restaurant Chez Boubier - Café de Paris in Geneva still exists today and what is special about this restaurant is that there is only one warm dish here: Entrecôte Café de Paris with a side dish.

A creamy garlic hit, a perfect dip for steamed spring vegetables