This Tuscan Marinara Sauce, known in Italy as Pomarola Toscana, is a rustic tomato sauce that celebrates the pure, sun-ripened sweetness of summer tomatoes. Made with a medley of fresh herbs, vegetables, and olive oil, it’s slow-simmered to coax out depth and richness while preserving the vibrant freshness of the fruit. Perfect for tossing with...Read More

Rich, velvety, and deeply flavorful, this Roasted Garlic Bordelaise sauce transforms a simple roasted leg of lamb into a showstopping centerpiece. Slow-roasted garlic brings a mellow sweetness, while red wine, beef consommé, and a touch of Dijon and currant jam create layers of savory, tangy, and subtly fruity depth. Finished with fresh mint, this elegant...Read More

Hollandaise is a tangy-lemony sauce that is delicious drizzled over young, tender spring veggies and is also the classic sauce for eggs benedict. This blender version is fool proof! INGREDIENTS: 6 egg yolks 4 tablespoons fresh lemon juice 1/2 teaspoon salt Pinch white pepper or cayenne 2 sticks unsalted butter (8 ounces), preferably Plugra or...Read More