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Spaghetti sauce is a staple at every Italian meal. Whether it’s served over pasta or as a side dish, it’s always delicious. If you want to add some flavor to your next batch of homemade sauce, try these nine herbs and spices.
There are several ways to spice up your spaghetti sauce. Try adding fresh herbs such as rosemary, thyme, sage, or even mint. Or, go wild and experiment with different types of peppers, chiles, or hot sauces.
Basil is one of the most popular herbs used in cooking. It can be added to soups, stews, salads, and more. You can also use it to make pesto, which adds an interesting twist to your favorite dishes. Basil has a strong scent that makes it perfect for flavoring food.
Basil is a herb that is used in many dishes around the world. It is known to have medicinal properties and is used to treat colds, flu, and other illnesses. It is also used to flavor certain types of pasta sauces and soups. It is also used in pesto sauce and Italian cuisine.
Rosemary is a perennial herb native to Europe and North Africa. It is used in cooking because of its flavor and aroma. It is also known for its medicinal properties. It is widely used in Mediterranean dishes. In addition to being used in cooking, rosemary is also used in aromatherapy.
Pesto is nice and red sauce is always a good idea, but can we talk about white sauce for a second? It’s creamy, comforting and usually accompanied by boatloads of freshly grated Parmesan cheese—all we really want in a bowl of pasta—but whatisit, actually? And how can you make it at home? You’re in luck, friend: The dairy-based pasta accompaniment has a surprisingly short list of ingredients and is pretty simple to whip up in your own kitchen, as long as you have a few essential techniques under your belt.
White sauce is just the colloquial name forbéchamel, a flour-and-milk-based sauce that’s an essential part of traditional French cuisine. (That’s because béchamel serves as the base for a lot of other sauces.) If you want to get technical, it’s one of the five “mother sauces,” and has been a culinary staple in France since the 17th century but actually dates back to 16th-century Italy.
White sauce starts with something called aroux, which is a mixture of cooked flour and butter that thickens the sauce. Equal amounts of flour and butter are melted together on the stove top, then cooked until just slightly toasty. Next, milk is whisked into the roux and simmered—often with aromatics and seasonings—until it’s thick, smooth and velvety.
Once you know how to make white sauce, you can make mornay sauce (béchamel plus Gruyère cheese), soubise sauce (béchamel plus pureed onions) and even a cheddar cheese sauce for homemade macaroni and cheese. Because the basic sauce is a blank slate, you can add flavorings like onions, garlic, herbs and spices as you please. But before you get to that step, here’s exactly how to make a classic white sauce for pasta.
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