Gettin’ Saucy

I’m a heavy saucer.  People have their preferences….I prefer lots.  Or at least a generous portion.  Nothing unnerves me more than realizing the end of my delicious meal…will not taste the same because I don’t have enough sauce. 

Recently I decided to try to make my own.  There’s a recipe I WANT to try (this one, from BravoTV’s Chef Academy) but I haven’t summoned the courage for that one.  I debated whether I wanted to try my hand at making a sauce.  It takes time, and ingredients can cost more than an average bottle of sauce–is it even worth it?

In the end I decided trying gave me the experience, and ability to decide whether it was worth it.

I should say though, the initial attempt wasn’t easy.
I have a love/hate relationship with blenders.  This is an ongoing thing.  I have killed many.  Or some have baffled me, working perfectly for other people, and terrible for me. Most of the time they work fine, but I always feel a sense of trepidation before pressing a button.

I’d recently purchased a new blender. It had a food processor attachment, and I thought ‘This will be PERFECT!” I put all my ingredients into the processor attachment…and realize about 90% of the way in … I’m not going to have enough space.  So I scoop and pour into the blender itself. Things are going ok until I look down and realize sauce has begun to ooze out of the bottom.  The attachment wasn’t on securely enough. 
If I picked it up–it would all fall.  If I continued, I could make a last-ditch effort to move things into the pot at once.

I chose the later, which didn’t turn out too badly, (even though I had to wipe down counters, wash the entire blender, and got splattered with marinara).

I will say this.  Homemade sauce is divine.  It CAN be pricy.  So if you don’t want to, doctor your pre-packaged with herbs.  I paired it with a plain gnocchi and it was great. 

A little messy … but great. 
(I’ve made it since, and managed to avoid the blender mishap)

 Recipe & Notes

Here is the Recipe I used

 I used more onion
Standard equation of fresh to dried herbs:  1/3 of fresh herb amount=dried amount (although I lean more towards 1/2)
The wine is optional. I forgot it early, added it later. Tasted fine before and better after.

For cleaning: Use lime or lemon juice on stubborn stains


About Bec

I'm a gal who believes "Food is the Most Primitive form of Comfort" Have plenty of dishes to serve up, but one thing's for sure, I'm always
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