Fresh garden sauces bear no taste resemblance to anything from a jar. Their vibrancy and clean palate taste gives not only flavor and moisture but visual appeal to any dish requiring them. And the health benefits are certain.

Master or “mother sauces” fall into these categories: white stock, brown stock, tomato, milk, butter, and wine. But there are many others like fish and vegetable stock-based sauces. Liquids such as broth, wine, milk or citrus are all common ingredients that can become the basis for a great sauce, as well as aromatic vegetables like peppers, carrots, celery, onions, fresh herbs and spices. What’s in the sauce is only limited by your imagination.

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Red Bell Pepper Sauce

INGREDIENTS

4 large red bell peppers

4 tablespoons butter

2 cloves garlic, minced

1 cup heavy cream or Half-and-Half

1 teaspoon grated nutmeg

1 teaspoon salt

¼ teaspoon freshly grated black pepper

¼ cup minced fresh basil or thyme

DIRECTIONS

Place the peppers on a lightly greased broiler pan and broil them, turning them occasionally, until blackened all over, about 15 minutes. Transfer them to a large paper bag, close the bag tightly, and let the peppers cool for 20 minutes.

Peel away the blackened skins and remove the seeds and cores. Place the peppers in a food processor or blender, and puree them until smooth. Set aside.

In a large saute pan, heat the butter and cook the garlic over medium heat until it softens. Add the pepper puree and mix well. Lower the heat and gradually stir in the heavy cream. Add the nutmeg, salt, and black pepper and cook, stirring, for 5 minutes. Remove from the heat and stir in the basil or thyme. Toss immediately with hot pasta or refrigerate for up to 3 days. Makes about 3-1/2 cups

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