TGK Mother Sauces: Cacciatore
What are Mother Sauces?
"Mother Sauces" is a culinary term based on 5 classical French Base Sauces, to which most other sauces are derived. Here at The Good Kitchen we have created 5 of our own. Let's look at this Cacciatore Sauce.
"The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato.
Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas."
Cacciatore is a classic Italian sauce based in olive oil and including onions, herbs, tomatoes and peppers. This can be your basic tomato sauce for anything from Chicken Parm to Eggplant Rollatini. It is typically paired with chicken, but here are a few variations from Chef Tim Groody:
- Add a good bit of Spinach Pecan Pesto for a bright fresh flavor
- Stew your homemade meatballs in this sauce for 20 minutes
- Add a touch of pancetta and cream for a great A La Vodka sauce
- Add a rich broth and puree a little smoother for the base of a tomato soup
- Add garam masala and some coconut yogurt for a unique Tikka Masala
Yields 16 oz
- 1.5 Cups Crushed tomato
- 1.5 Cups Yellow onion, peeled and small diced
- 1/4 Cup Red bell pepper, seeded
- 2 tsp Olive oil
- 1 tsp Garlic clove, peeled and minced
- 1/8 tsp Black pepper
- 1/2 TBSP Oregano, dried leaf
- 1 tsp Sea salt, low sodium
- 1-1/4 TBSP Caper, drained
- Heat a skillet on medium heat
- Add olive oil and then onion, red bell pepper and garlic
- Saute for 5 minutes, then reduce heat to medium low and add remaining ingredients except capers
- Simmer for 30 minutes
- Put mixture into the blender and pulse
- Fold in capers