Broth Base Sauces

Fish, veggie, beef, or fowl, or any combo there of, you can make a great broth from these culinary captains.  I dedicate this page to those wonderfully flavorful bases of broth.

When it comes right down to it, nothing will ever beat the love and care that can go into a home made broth.  But let's face it, these days finding the time to actually make a broth from scratch is pretty hard.

So if you can find a really decent canned or tetra-pak broth that comes from a reputable company, I'd say go for it.  In another posting I might go into the details of making different kinds of broth from scratch.  But for now I will just assume we will be using some kind of dehydrated or canned broth.

From the start you might assume that just because we're making a broth based sauce, it will be runny and watery.  But later I'll show you a technique that will let you tighten that broth right up so you have a scrumptiously thick sauce.

Starting from the simplest form possible, you can simply make some steamed vegetables (even by using a frozen medley from the grocery store and popping them in the microwave for a few minutes to moisten them right up).

• 2 cups broth (chicken, vegetable, etc.)
• 1 cup mixed veggies, steamed

And to be honest, that's pretty much it.  You just put your steamed veg in the broth, heat up the broth on the stove in a stock pot, and there you go.  Toss it into some short (e.g. penne or rigatoni, etc.) pasta and there you have it: a sauce di verdura / prima vera.






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