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