The Mother Sauces Have Been Replaced

We live in a time when we we're looking for a little simplicity.  So many things are complicated, but cooking doesn't have to be one of them.  In days gone by, cooking schools would teach students the 5 mother sauces, those rich, delicious, sauces from which all other sauces are born.  The five mother sauces are bechamel, veloute, espagnole (brown), hollandaise and tomato.  Some of these sauces require reductions, boiling beef or lamb bones for hours, or delicate additions of eggs, as in hollandaise.  Who has time for all that these days?  The UT had a recent article about sauces, and it got me thinking.  A good sauce changes the whole meal, so why not keep some of these on hand?  Here are a few of my favorite sauces.  They're all easy, and they really liven up a meal.

                     Parsley Pesto

2 C. flat leaf parsley
2 T. Toasted pine nuts
1 tsp extra virgin olive oil
1/4 tsp salt

combine all ingredients in a food processor and blend until smooth.  Use on chicken  or vegetables.  Store for up to a week in an air tight container in the refrigerator.

                  Creamy White Sauce

1/4 mayonnaise
2 tsp white vinegar
one garlic clove, crushed
1 tsp lemon juice
1/4 tsp salt

Combine all ingredient until thoroughly incorporated.  This is a great sauce to serve with hot or cold vegetables, or as a sandwich spread.  I also like it on fish.

             Basic Yogurt Sauce

1 cup plain Greek style yogurt
2 T. finely chopped mint leaves

2 T. extra virgin olive oil
2 T. lime juice
1/2 tsp salt
1 garlic clove

This sauce can be made in a blender  or by hand.  You will get a smoother sauce if you do it in the blender.   However, I like it done in by hand with a whisk.  Combine all ingredients.  Grate the garlic clove before adding to the sauce.  To make this a cucumber sauce, simply add 1/2 chopped and peeled Persian cucumber, chopped dill and one tablespoon of cumin.  With or without the cucumbers, this sauce is fantastic.  Use it on any Mediterranean inspired meal.  Use it in a pita pocket with turkey and veggies, or on chicken or fish.  It's also a great dip for veggies or pita chips.