ROUSES_JanFeb2020_Magazine_Pages

White Sauce Makes 2 cups

WHAT YOU WILL NEED: 2 cups heavy cream ½ cup chopped basil ¼ cup chopped chives ¼ cup chopped fennel fronds 1½ teaspoons finely grated lemon zest 2 tablespoons fresh lemon juice 2 small garlic cloves, finely grated Pinch of crushed red pepper flakes Kosher salt, to taste Freshly ground pepper, to taste

HOW TO PREP: Purée all of the ingredients except the salt and pepper in a food processor, or with an immersion blender, until thick and creamy, around 15-30 seconds. Season with the salt and pepper.

Red Sauce Makes 3 cups

WHAT YOU WILL NEED: 1 28-ounce can San Marzano crushed tomatoes 2 garlic cloves, finely grated 2 tablespoons extra virgin olive oil 1½ teaspoons natural sea salt 1 teaspoon sugar HOW TO PREP: Pour tomatoes, garlic, oil, sea salt and sugar into a large bowl, and whisk to combine. Cover and chill 3 hours to let flavors meld before using.

photo by romney caruso

30 JANUARY•FEBRUARY 2020