From the traditional tomato sauce to the world famous Carpaccio sauce—which was invented at Harry’s Bar—sauces contribute the perfect finishing touch.
MAKES 1 CUP (250 ML)
The vinaigrette will keep for weeks in a tightly covered jar in the refrigerator.
3 tablespoons red wine vinegar
¼ teaspoon dry mustard
salt
freshly ground pepper
¾ cup olive oil (185 ml)
¼ cup extra-virgin olive oil (60 ml)
Whisk the vinegar, mustard, salt, and pepper together in a small bowl. Whisk in the oils in a thin stream and continue to whisk until the vinaigrette is emulsified.
MAIONESE
Mayonnaise
MAKES 1½ CUPS (375 ML)
Mayonnaise will keep for 3 or 4 days in a well-covered container in the refrigerator. Take out only as much as you need and keep the rest chilled.
If you make mayonnaise by hand, use egg yolks only. If you make it in the food processor, use 1 whole egg and 1 egg yolk. A heavy extra-virgin olive oil would overpower the mayonnaise, so use a mild-flavored, light olive oil.
2 large egg yolks or 1 large egg and 1 large egg yolk, at room temperature
2 teaspoons white or red wine vinegar
¼ teaspoon dry mustard
salt
freshly ground white pepper
1½ cups olive oil (375 ml)
fresh lemon juice
chicken broth or water as needed to thin the sauce
To make mayonnaise by hand: Rinse a mixing bowl with hot water and dry it well. Place the 2 egg yolks, vinegar, mustard, and a little salt and pepper in the bowl and beat the mixture with a whisk or an electric mixer at medium speed until very well-blended. Add ½ cup (125 ml) of the oil drop by drop, beating constantly. Continuing to beat, add the rest of the oil in a thin stream, being careful to incorporate all the oil to form an emulsion. When all the oil has been absorbed, season the mayonnaise to taste with salt, pepper, and lemon juice. Beat in a little broth or water if you wish to thin the mayonnaise.
To make mayonnaise in a food processor or blender: Put 1 egg, 1 egg yolk, the vinegar, the mustard, a little salt, and a few grinds of pepper in the bowl of the processor fitted
with the steel blade and blend well. With the processor running, add the oil in a thin, steady stream. When the mayonnaise is emulsified and all the oil has been absorbed, scrape it into a bowl and adjust the seasoning to taste with salt, pepper, and lemon juice. Beat in a little broth or water if you wish to thin the mayonnaise.
SALSA TARTARA
Tartar Sauce
MAKES 1 CUP (250 ML)
Tartar sauce will keep for 3 or 4 days in a well-covered container in the refrigerator.
½ teaspoon prepared mustard or a pinch of dry mustard
2 scallions, minced
1 teaspoon drained capers
4 unsweetened gherkins or cornichons, finely chopped
salt
freshly ground pepper
Worcestershire sauce
fresh lemon juice
In a small bowl, combine the mayonnaise gently with the mustard, scallions, capers, and pickles. Season to taste with salt, pepper, a few drops of Worcestershire sauce, and fresh lemon juice. Cover the sauce and keep chilled until ready to serve.
SALSA CARPACCIO
Carpaccio Sauce
MAKES ABOUT 1 CUP (250 ML)
This tasty sauce for
Carpaccio is also used for
hamburgers.
1 to 2 teaspoons Worcestershire sauce, to taste
1 teaspoon fresh lemon juice
2 to 3 tablespoons milk
salt
freshly ground white pepper
Put the mayonnaise in a bowl and whisk in the Worcestershire sauce and lemon juice. Whisk in enough milk to make a thin sauce that just coats the back of a wooden spoon. Taste the sauce and adjust the seasoning with some salt and pepper and more Worcestershire sauce and/or lemon juice to taste.
SALSA DI POMODORI FRESHCHI AL BASILICO
Fresh Tomato Sauce with Basil
MAKES ABOUT 2 CUPS (500 ML)
Leftover sauce will keep in the refrigerator for 3 or 4 days. It can be frozen, but it will lose its lovely fresh taste.
¼ cup olive oil (60 ml)
1 garlic clove, crushed
2 tablespoons minced onion
12 plum tomatoes, peeled, seeded, and coarsely chopped
salt
freshly ground pepper
1 cup firmly packed fresh basil leaves, cut into thin strips (about 15 g)
Heat the oil in a skillet over medium heat. Add the garlic, let it cook until golden, and discard it. Add the onion and cook without browing until it is wilted—3 or 4 minutes. Add the tomatoes and some salt and pepper and cook over high heat for 3 minutes. Stir in the basil and cook for another minute. Taste and adjust the seasoning.
SALSA DI POMODORO
Tomato Sauce
MAKES ABOUT 2½ CUPS (625 ML)
This sauce can be made several days in advance and refrigerated. It freezes very well. If you freeze small amounts in well-covered plastic cups, you will have just what you need for many of the recipes in this book.
¼ cup olive oil (60 ml)
¼ cup minced onion (60 ml)
1 28-ounce can crushed Italian plum tomatoes or whole tomatoes, chopped, with juices (800 g)
salt
freshly ground pepper
1 bay leaf
1 tablespoon finely chopped fresh basil leaves
Heat the oil in a saucepan over medium heat. Add the onion and cook it, stirring frequently, until it is wilted—about 4 minutes. Add the tomatoes, salt, pepper, and bay leaf and heat to boiling. Reduce the heat to low and simmer, uncovered, for about 30 minutes, stirring frequently. Stir in the chopped basil and simmer for 5 minutes longer. Strain the mixture through a colander set over a bowl.
Béchamel Sauce
MAKES 2 CUPS (500 ML)
Béchamel sauce will keep for 2 or 3 days in the refrigerator. Freezing is not recommended.
¼ cup unsalted butter (60 g)
¼ cup flour (35 g)
2 cups milk (500 ml)
salt
freshly ground white pepper
Melt the butter in the top of a double boiler or in a heavy-bottomed saucepan over low heat. Whisk in the flour and cook gently without browning, stirring constantly, for 4 or 5 minutes. Take the pan off the heat and vigorously whisk in the milk. Cold milk will whisk in smoothly if you do it off the heat. When the sauce is well-blended, return it to the stove and cook it over medium heat, stirring constantly, until it is thick and smooth. Use a wooden spoon and be sure to stir the sauce from the bottom and sides of the pot. Let it come to a boil, then put the pot over simmering water and let it cook gently for another 10 or 15 minutes, stirring frequently. Season the sauce to taste with salt and pepper.
SALSA AL CURRY
Curry Sauce
MAKES ABOUT 3 CUPS (750 ML)
Curry sauce will keep for 3 or 4 days in the refrigerator and also freezes well.
¼ cup olive oil (60 ml)
1 small onion, chopped
2 leeks, white part only, thoroughly washed and thinly sliced
1 celery rib, chopped
1 Golden Delicious apple, peeled, cored, and thinly sliced
3 tablespoons brandy
salt
freshly ground pepper
2 to 3 teaspoons curry powder, to taste
¼ cup flour (35 g)
½ cup heavy cream (125 ml)
Heat the oil in a large skillet over medium heat. Add the onion, leeks, and celery and cook for 6 or 7 minutes, until they are wilted. Add the apple and cook the mixture, stirring from time to time, for about 30 minutes, until everything is soft. Pour on the
brandy, warm it, and carefully ignite it. Swirl the skillet until the flames die out. Add some salt and pepper, the curry powder, and the flour, stir well, and cook for 2 or 3 minutes. Whisk in the hot stock and cook the sauce, continuing to whisk, until it thickens. Lower the heat and let the sauce simmer gently, uncovered, for 20 to 30 minutes, stirring frequently.
Strain the sauce into a saucepan. It should be a thin cream sauce with a delicate curry flavor. Adjust the seasoning with salt, pepper, and curry powder. If it is too thick, stir in a little more stock.
Bring the cream to a boil in a small saucepan and add it to the sauce. Season the sauce to taste with salt and pepper and let it simmer gently for another 10 minutes.