Sauces - The heart of a recipe

Sauces are the heart of every dish for every cuisine of the world. Getting the sauce right is half way through to getting the perfect recipe. There are 5 basic ‘Mother’ sauces out of which many other variations have been derived all over the world. Sauces are responsible to finish and compliment a dish. The 5 ‘Mother’ sauces are Béchamel (white sauce), Tomato sauce, Espagnole, Hollandaise (similar to mayonnaise) and Velouté.

Béchamel Sauce

Béchamel Sauce is the classic white sauce which is used as the base to make hundreds of other variations. This sauce is liked by all specially kids.

1 tbsp Butter

1 tbsp Maida
1 cup Milk
1 tbsp chopped garlic (optional)

1 bay leaf (optional)

Very small piece Nutmeg (optional, only for flavouring)

Salt & Pepper (for taste)

Melt the butter in a saucepan, sauté the garlic and add the maida and stir until the mixture is well blended. Slowly add the milk and stir continuously until there are no lumps. Now add the bayleaf, nutmeg and keep stirring till the sauce starts to boil and thickens. Add the salt and pepper and remove from the flame. Remove the bay leaf from the sauce. This recipe makes about 1 cup béchamel sauce.

Variation – Cheese can be added to this sauce to make mornay sauce (cheese sauce)

Basic Italian Tomato Sauce

Commonly called as the Red sauce and the spicier version called The Arrabbiata sauce literally meaning the angry sauce :P. This sauce tastes absolutely sinful with the perfect blend of flavourful basil and juicy saucy tomatoes. This simple sauce is a perfect hit for any preparation

1 Kg blanched and peeled tomatoes, Diced (chunky sauce) / Pureed (smooth sauce)

2 medium onions, chopped or pureed

5 – 6 cloves garlic, chopped

6 – 10 fresh / dried basil leaves, chopped

1 tsp dried oregano

2 tbsp olive oil

¼ tsp black pepper, ground

1 – 2 tsp chilli flakes

Salt and Sugar (to taste)

Take oil in the kadhai / skillet, Add the onion and sauté it till golden and not dark brown. Add the garlic and keep sautéing. Add the tomatoes and keep cooking till soft.

If you want an absolute smooth sauce, cool the about mixture and puree it in a blender and strain it. Take this again in a  skillet and add the remain ingredients and keep cooking on a low flame till thick or the desired consistency.

Note - Whenever making a tomato based sauce / gravy, cook the tomatoes in oil till soft and then puree them. This prevent the water separation from a sauce and gives it a better texture.



Marinara Sauce


Marinara sauce is just an 'American' modified version of the Italian red sauce. Originally Marinara sauce (as the name suggests contains marine ingredients) contained seafood.


Fresh Basil Pesto

The word ‘Pesto’ has been derived from the word ‘Pestle’ which is Sil – batta in hindi. Pesto means to be ground. This preparation tastes heavenly on pasta, mashed potatoes or as a spread on bread (with some butter creamed along with it).

3 cups fresh Basil leaves

2 tbsp roasted pine nuts / pistachio

2 – 3 cloves Garlic

2 tbsp Olive oil

½ cup Parmesan cheese

Salt & Pepper (to taste)

In a food processor, add nuts, basil leaves and garlic. Now slowly add  the oil and keep scraping the sides of the food processor and add the parmesan cheese and blend well. Add the salt and pepper and the pesto is ready to use. This can be frozen upto 2 months.


Sun - dried Tomato Pesto

If you love Sun - dried tomatoes, you will love this one in your pasta or on your bread. Sky is the limit for innovation and experimentation with this one. You are going to love it :D.


1 cup Sun - dried tomatoes (oil drained)
1/4th cup roasted pinenuts / Pistachio / Almond
3 - 4 cloves garlic
2 tbsp chopped parsley
2 tsp dried basil leaves
1 tsp red chilli flakes
1/2 cup Parmesan cheese
Salt and Pepper (To taste)


In a food processor, add nuts, sun - dried tomatoes along with the other ingredient leaving oil and cheese. Now slowly add  the oil and keep scraping the sides of the food processor and add the parmesan cheese and blend well. Add the salt and pepper and the pesto is ready to use. This can be frozen upto 2 months.


Aglio e Olio


This recipe is totally meant for garlic indulgers. It is simple and very flavorful. I love this recipe and hope you love it too. (This aint really a sauce but it is a popular dish and with this recipe just toss your favorite pasta and have a good time). 

1/2 Cup Garlic
1/4th Cup finely chopped Parsley
4 - 6 tbsp Olive oil
1 - 2 tsp Red paprika
1/4th to 1/2 cup Parmesan cheese / cheese of your choice ( as per taste preferance )
Salt (To taste)

The first step is to keep the boiled pasta ready aside before you start making the aglio e olio. Take the Olive oil in a wok or a Kadhai and add the garlic. Saute it till cooked but not brown (low flame). Add the paprika and parsley and salt. Add the pasta and just top with parmesan / cheese and just enjoy this delicacy.


Rosa Sauce


This is a very easy sauce. It is a sauce liked by most people as it has a touch of creaminess, cheesyness, and the tangy touch of tomato. Writing this I can actually roll the flavors on my tongue. :P :P Enjoy this one. 

1 Cup Bechamel Sauce with cheese (Mornay Sauce)
1 Cup Italian Red Sauce

Just mix these sauces and toss ur pasta. You are ready to go. :D



Basil Cream Sauce


This sauce has a punch of basil and the smoothness of the cream. It is a blend of Basil Pesto and Bechamel sauce (with or without cheese)

1 1/2 Cup Bechamel Sauce
1/4th Cup Basil Pesto

Just Blend the two and top it on any of your favorite pasta.


Vodka Sauce


1/2 Cup Vodka
1 tsp red paprika
2 tbsp Olive oil
1 large clove Garlic
1 tsp chopped Parsley
2 tsp chopped Basil
4 - 5 Red Tomatoes (1/2 diced and 1/2 pureed)
1/2 cup processed cheese (prefer britannia)
Salt and Pepper (To Taste)

Keep the Red paprika in vodka for about an hour before starting. Heat Olive oil in a wok, add garlic, Parsley, Basil and add the vodka mixture and simmer for about 5 minutes. and add the tomatoes and simmer till the tomatoes are cooked.Your Sauce is ready. :D Have a high time.