The Secret to Making Perfect Sauces

The difference between good food and great food is oftentimes the sauce. There’s just something about a well-made sauce that makes you devour the whole plate without coming up for air. And we know that you don’t always have time to simmer, emulsify, reduce or purée (that’s why we make so many sauces for you to take home), but if you do fancy yourself a saucier, try these tips from our chef!

Sunterra basil pesto, cranberry sauce, tomato sauce, alfredo sauce, turkey gravy and juniper cranberry glaze

Use Quality Ingredients

This is a no-brainer, but we always start with ingredients like 24 month aged Parmigiano Reggiano, fresh basil leaves or market made stocks to ensure the finished sauces are sensational.

Balance the Five Tastes: Sweet, Bitter, Salty, Sour and Umami

This means repeatedly tasting the sauce as you’re making it, and adjusting the flavour with sugar, salt, citrus, vinegar or other condiments. If you’re making a sauce that needs to be reduced, season it after the volume is reduced otherwise the flavours may be too concentrated.

Flavour’s Great, But Have You Tried Texture?

Think about how the sauce will be eaten and make sure the texture matches. You don’t want your glaze running right off the turkey, so make it thick enough to stick. (A good rule of thumb is to dip a spoon and let the glaze run off. If it coats the back of the spoon it’s ready.) Strain your gravy for a velvety smooth texture. Emulsify your dressing thoroughly to bind the oil and acid together in smoothness and harmony.

Sunterra basil pesto, cranberry sauce, tomato sauce, alfredo sauce, turkey gravy and juniper cranberry glaze

Basil Pesto $3.09/100g

Cranberry Sauce $1.49/100g Recipe online at sunterramarket.com/recipes

Tomato Sauce $1.59/100g

Alfredo Sauce $1.79/100g

Turkey Gravy $1.39/100g Recipe online at sunterramarket.com/recipes

Juniper Berry Glaze $1.79/100g Recipe online at sunterramarket.com/recipes