How to make Perfect Sauces

A Sauce is an integral part of a dish, makes a dish more Palable, appetizing,appealing and more tasty. A sauce adds on more moisture and color to the dish making it complete. All the well planned  dishes includes  sauce as an accompaniment or main item . It is very important to make a good combination of food and sauce to make it a perfect gourmet , but if the sauce is not good it can make the dish a “No Show”,so a sauce must be perfect o go on with a perfect dish. Here are some points to keep in mind while making a Perfect sauce.

Proper Utensils– It is very important to choose appropriate kitchen utensils and equipments while making a sauce

  • Never use a brass container for making or storing a sauce as it will make its taste off.
  • Always Use  wooden spatula for making Tomato sauce as acidity in tomato will react with metal.
  • Use a good Quality Stainless steal whisk for White sauce
  • Store your Sauces in Stainless steel containers.

Consistency: consistency is a major factor which determines the appetite of a sauce

  • A good sauce must have a consistency such that it could full cover the back of a Spoon when dipped.
  • It should not be excess dilute or excess thick.
  • A good thickening agent must be used which goes well with the sauce e.g Roux, Laison etc.
  • It is important to cook the sauce properly( min 10-15 min depending on the quantity) after adding a thickening agent so that the starch gets cooked .
  • You can also  add 2 Tbsp of Butter ( for 100 ml) at the end to give it a shine and smooth consistency.

Sieve the Sauce- 
-it is very important to sieve a sauce using a sieve at the end to make it more smooth and lumps free.
– if it is not Sieved small lumps will be left in the sauce.

Seasoning the Sauce: salt and pepper are basic seasonings for every sauce.

  • Always end the seasoning once the sauce is done because when the sauce is reduced on heat the seasonings become more concentrated.
  • Use white and Black pepper according to the sauce color e.g White pepper for Bechamel

Storage: sauces can be stored for weeks in refrigerator.

  • If storing hot sauces for a long time do heat the them after 2-3 days and refrigerate again to prevent growth of microorganisms .




How to make Bechamel Sauce

Bechamel Sauce is one out of the six mother Sauces of French Cuisine. Originated in Italy It is a thick white sauce made from white Roux and Milk. It is a base for various other sauces such as Mornay( bechamel with Cheese),Cardinal(bechamel with onion Puree).This sauce has a creamy taste and used in various dishes such as Cauliflower Mornay, Lasagne etc. A perfect Bechamel is clear white in color having a thick consistency and a creamy flavor.


  • 300 ml Milk
  • 1+1/2 Tbsp Butter
  • 1+1/2 Tbsp Flour
  • Half Onion
  • 2 cloves
  • 1 Bay Leaf
  • 1/2 Tbsp Salt


1. Add Milk to a Pan and put it on flame. Wrap a Bay Leaf Over a half of Onion using 2 Cloves and Put it in the milk.Heat this till it becomes little hot (60-65°C)

  1. Take another Pan and put it on Flame. Add Butter, Flour and saute it for 30-4o Sec to make white Roux.


3- Add the hot Milk(removing the onion) in the Pan with Roux on medium flame and continuously whisk it so that it does not form any Lumbs

Once It obtains a thick Sauce consistency, add salt to it and the final mixture obtained is
Bechamel Sauce.


Perfectly Boiled Pasta
Perfectly Boiled Pasta

I have often seen People who make Perfect and very delicious pasta sauces, but their final Pasta dish doesn’t sounds that good just because their Pasta is not boiled perfectly.Boiling Pasta is a very important  step of making a Pasta dish. The Correct procedure and tips to boil Pasta are as Follows

  • Heat water to its Boiling Point,Always keep in mind that there should be enough water so that Pasta has penalty of water to absorb.It can be more than the required amount but less than required will make problem.
  • Once the boiling bubbles Start coming, lower the flame to settle the bubbles and then add Pasta because  some delicate pasta such as Tortellini will Break, Once the pasta is added bring the heat up.

  • Add little oil to the boiling water as it will Prevent your pasta from sticking together.

  • Never boil two Different types of Pasta together  as all Pasta’s have differnt boiling time.

  • To check the boiling Pasta, take a piece out and smash it with your fingers if it gets smashed easily, It is boiled.

-Only Drain the Pasta.Never Rinse Pasta as it will remove the Starch present on the Pasta.

Once the Pasta is boiled Immediately cook it in Sauce, if you wish to Store it then store it after putting 4-5 tbsp of oil on it.

How to Make Hung Curd ( Greek yoghurt)

Greek yogurt or hung curd
Greek yogurt or hung curd

Learn How to make hung curd or Greek yoghurt at your home step by step with pictures.

STEP 1: Take some Regular yoghurt and add it in a MUSLIN CLOTH  like shown below


STEP 2: Now hold the clothes from its ends and hang it at some place so that it starts draining its water out.


STEP 3: To do it effectively hold it from the centre of the hanging cloth and put some pressure downward so that water gets out more quickly


Once all the water is drained out and it gets a thick cheesy texture get it out from the cloth and your Greek yoghurt is  ready.