Making Savory Sauces with Olive Oil

Italian cuisine emphasizes the simple and excellent flavors of each ingredient used. When sauces are made to go with food, the goal is to heighten or complement the food's flavor in the best possible way, not to mask or change it. As a result, Italian sauces are very straightforward. Most Italian sauces are made with olive oil-from mayonnaise to basil pesto to salsa cruda, a chopped tomato sauce.

Try some of these easy recipes:

Tomato Coulis and Celery Coulis
Serve these two sauces as an accompaniment to steamed seafood such as sole, shrimp and lobster.

Tomato Coulis

* 1 1/2 pounds under-ripe tomatoes, peeled and seeded
* 3 tablespoons extra-virgin olive oil
* salt, to taste

Combine the above ingredients in a blender or a food processor until smooth. Serves 4 (as an accompaniment to seafood).

Celery Coulis

* 4 stalks celery
* 3 tablespoons extra-virgin olive oil
* salt, to taste

Combine the above ingredients in a blender or a food processor until smooth. Pass the purèe through a chinois or fine meshed sieve. Serves 4 (as an accompaniment to seafood)

Caper Sauce
This is a great sauce to use with beef and poultry.

* 2 tablespoons capers, drained if stored in brine, rinsed if salted
* juice of 1/2 lemon
* 4 tablespoons extra-virgin olive oil Finely chop the capers.

Place them in a saucer, and bathe with the lemon juice.
Slowly add the extra-virgin olive oil; mix well until it reaches a smooth consistency. Makes about 1 cup.

Garlic Sauce

This sauce is usually used for boiled fish and meat.

* 2 garlic cloves
* Bread crumbs from 1 roll
* 1 anchovy, washed
* 1 small bunch parsley, washed
* salt and freshly ground black pepper
* 4 tablespoons extra-virgin olive oil
* 4 tablespoons vinegar

Soak the bread crumbs in a small bowl of water and vinegar for 5 minutes; remove and squeeze the juices out. Place in a blender, add the parsley, garlic, anchovy, and a pinch of salt and pepper. Add the olive oil and blend for 5 minutes. Makes about 1 cup.

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