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Food & Drink

How to make the best pantry sauces during coronavirus quarantine

By
Hannah Sparks and
Heather Hauswirth
Published April 7, 2020
Updated April 8, 2020, 7:27 a.m. ET

We’ve all been there — reaching into the backs of our pantries and cabinets for something, anything that could constitute a balanced meal. Too tired to go to the store, you scan your kitchen and spot a head of garlic, canned tomatoes, dried seasoning and some vegetable scraps. You’re smartly stocked-up on wine — to drink, but you think you can sacrifice a cup to the gustatory goddesses. And, with the help of a generous helping of olive oil and butter, you’re already well on your way to the sort of simple, fresh pasta sauces that define Italian cuisine.

We asked health-conscious private chef and cooking instructor Blaire Flory — a k a The Compliant Cook — for a little help with that. Flory, who has celiac disease, designs vegetable-heavy dishes that are free of gluten and grains, and low on sugar. Flory, a consummate hostess who would prefer to be throwing a dinner party at her home in Los Angeles instead of practicing social isolation to prevent the spread of the coronavirus, has three pantry-ready sauces to inspire a gourmet dining experience at home, with family, roommates or just by yourself — because you deserve the finer things, too.

Lemony Garlicky Butter Sauce
Makes 2 to 3 servings of pasta sauce

  • 1 clove garlic, finely sliced (or comparable amount of shallot, leek or onion)
  • 1 lemon, zested and juiced (or 1 to 2 tbsp. bottled lemon juice, zest omitted, in a pinch)
  • 1 stick of butter (4 ozs.)
  • ⅓ cup of white wine or dry Vermouth (replace with stock if needed)
  • ½ cup of vegetable, meat or seafood stock (bouillon is handy here)
  • Capers (optional, for briny flavor)
  • Salt and pepper

Melt half of the butter on stove over medium-low heat. Once melted, add garlic and cook for about 5 minutes, stirring often and stopping before garlic turns brown.

Add the white wine to the pan mixture and cook 2 to 3 minutes, allowing some alcohol to evaporate.

Add stock.

Zest the lemon into the sauce. (Skip if only using lemon juice.) Squeeze juice of half of the lemon into the sauce. Add capers to taste. (Start with 1½ tsp.)

Reduce sauce on medium-low for approximately 10 minutes. Stir in the remaining butter and taste for salt. Add more lemon juice if desired.

Easiest Marinara
Makes 4 servings

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  • 2 tbsp. olive oil
  • 1 garlic clove (or 2 tbsp. minced shallot, onion, chives or green onion)
  • 1 can tomato paste (6 ozs.)
  • A handful of fresh herbs, such as thyme, oregano, rosemary, basil and dried spices like cayenne and chili flakes. If using dried herbs, stick to adding just a few dashes of each.
  • Pinch of sugar
  • Salt and pepper

Add olive oil to saucepan over medium-low heat. When hot, add garlic and cook for about 5 minutes, stirring often and stopping before garlic turns brown.

Add the tomato paste and stir. Add dried herbs and spices now if using.

Turn the heat to medium and add 1 ½ cups of water, about a ½ tsp of salt, a few shakes of pepper and a pinch of sugar. Stir until uniform.

Bring sauce to a boil, stirring occasionally.

Cover and turn to medium-low to simmer for 10 to 15 minutes.

Taste, adjust with salt and seasonings.

‘Anything You’ve Got’ Pesto
All measurements are approximations. (Flory encourages you to play to proportions!)

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  • 4 cups fresh hardy greens and scraps. Try kale and stems, carrot-top greens, radish greens, bruised mint or spinach greens.
  • 2 to 5 garlic cloves, to taste (or 2 tbsp. minced shallot, onion, chives or green onion)
  • Up to 3 cups olive oil
  • 2 to 6 tbsp. lemon or lime juice, to taste
  • ⅓ to 1 cup roughly chopped, toasted nuts, such as walnuts or almonds (optional)
  • ½ to 1 cup grated semi- or hard cheese, such as Parmesan, manchego or pecorino. Alternatively, trying goat cheese or feta could make a creamier, tangier spread (optional).
  • Salt and pepper

Pulse the veggies and herbs in your blender or food processor until it renders a rough puree.

Gradually add 1 cup of the olive oil and continue to puree until emulsified. If it seems dry and chunky, add a bit more oil.

Add lemon juice and a pinch of salt, and pulse a few more times.

If using nuts, add and pulse until combined. If using cheese, add and pulse a few more times.

Taste for seasoning, adding more salt, lemon or spices if necessary.

Pour into a bowl and drizzle oil on top, stirring loosely together.