Alice Waters’ 4 Essential Sauces

These four sauces, though basic, add so much flavor, dimension, and color to meals that I can’t imagine cooking without them. Any one of them can pull a meal together and turn a simple plate of meat and vegetables into a finished dish; and they’re so easy to prepare that once you’ve made them a few times, you’ll never have to look up these recipes again.

Vinaigrette

Pour into a small bowl:
1 tablespoon red wine vinegar

Add:
Salt
Fresh-ground black pepper

Stir to dissolve the salt, taste, and adjust if needed. Use a fork or small whisk to beat in, a little at a time:
3 to 4 tablespoons extra-virgin olive oil

Taste as you go and stop when it tastes right.

Salsa Verde

Combine in a small bowl:
1/3 cup coarsely chopped parsley (leaves and thin stems only)
Grated zest of 1 lemon
1 small garlic clove, chopped very fine or pounded into a puree
1 tablespoon capers, rinsed, drained, and coarsely chopped
teaspoon salt
Fresh-ground black pepper to taste
cup olive oil

Mix well and taste for salt. Let the sauce sit for a while to develop the flavors.

Aioli

Peel:
2 or 3 small garlic cloves
Separate into a mixing bowl:
1 egg yolk
1/2 teaspoon water

Mix well with a whisk. Into a cup with a pour spout, measure about:
1 cup olive oil

Slowly dribble the oil into the egg yolk mixture, whisking constantly. As the egg yolk absorbs the oil, the sauce will thicken, lighten in color, and become opaque. This will happen rather quickly. Then you can add the oil a little faster, whisking all the while.

If the sauce is thicker than you like, thin it with a few drops of water. Taste and add more salt and garlic, as desired.

Herb Butter

Stir together in a small bowl, mixing well:
8 tablespoons (1 stick) butter, softened
cup chopped herbs (such as parsley, chervil, and chives),
1 garlic clove, finely chopped
Squeeze of lemon juice
Salt and fresh-ground black pepper
A pinch of cayenne

Taste and adjust the salt and lemon as needed.

Serve the butter as is, soft and spreadable; or roll it into a log in wax paper, chill until hard, and cut it into coin-shaped pieces.

From The Art of Simple Food, by Alice Waters (Clarkson Potter, 2007).

11 comments

Jeanne Rogers
Jeanne Rogers7 months ago

TYFS.

Sheila Swan L.
Sheila Swan L3 years ago

Ah the stinking rose -- AARP says you should not eat it before flying -- I unsubscribed!

Jennifer C.
Past Member 5 years ago

Love the recipe. Thanks.

Jo Asprec
Jo Asprec5 years ago

Thanks for sharing the recipes.

Manuela C.
Manuela C6 years ago

nice

Jen A.
Jen A8 years ago

yeah, this salsa verde would not pass muster in texas! here we like the jalapeno-tomatillo-cilantro-lime-vinegar kind :) and it DOES go with EVERYTHING!

Wendy Eames
Past Member 8 years ago

I would use aioli on raw or cooked vegs., the herb butter would go w/ different things, depending on which herbs you use. For example, commomn garlic butter is essencially an herb butter. I use butters on meat, veg. or bread.

Citlalli Valles
Citlalli Valles8 years ago

They sound interesting... Just a few details:
1. Isn't aioli too high-calorie?
2. My family has a totaly different recipe for green salsa: parsley, lemon/lime juice, green tomatoes, garlic, and jalapeno or green chiles.
3. I know how to use the vinagrette and salsa... But how do I use aioli and herb butter?

Wendy Eames
Past Member 8 years ago

I adore A. Waters & anything from her is greatly appreciated! I haven't seen this cookbook yet, but will be watching for it.

Read Vanderbilt
Read Vanderbilt8 years ago

Jdrose, I can't tell if yours is a legitimate comment or if your main motivation is to show how wonderfully knowledgeable you are. In general, before sharing your sour grapes please keep in mind that the basics can be helpful to others.