Last year, I bought a famous book called Sauces by James Peterson and I love looking through it to see all of those classic French concoctions: Bordelaise, Hollandaise, Vegenaise.

Ask me how many sauces I’ve made from it and I’m sad to say the answer is zero. Do I ever feel like roasting veal bones, making a potent broth, and reducing it down to a demi-glace? No, unfortunately, those days of whimsical day-long projects are few and far-between unless it’s a pandemic and I’m making sourdough.

There is, however, one sauce that I make over and over again. I put it on chicken. I put it on fish. I put it on mozzarella. I mix it with mayo and have an amazing sandwich spread. I spoon it into minestrone and it’s like the bolt of lightning bringing Frankenstein’s monster back from the dead.

What is this sauce? How do I make it? Let me walk you through it….

(I'm legally required to mention that there's a 50% off spring sale happening, and now that I've done my duty — the sauce.)

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