top of page
Recipe Book.png

The Mothasauce developed over years out of the way I cook. Like its French cousins, the Mother Sauces, it functions like a base for many different recipes. I didn’t call it a Mother Sauce, because I am afraid a French chef would materialize out of thin air in my kitchen and stab me with a spoon.

As a life-long home cook I’ve always had a penchant

for making things from scratch, a reality of life

however is that no one’s got time for that. Over

the course of several years of tinkering with

different cuisines, as New York City is wont to

make a home chef do, I’ve discovered that quite a

few recipes call for very similar base ingredients.

So, if I took the time to cook up a batch of

that base sauce, spiking it with certain extra

ingredients later would vastly shorten the time

it takes to make a nice variety of different meals.

You know how many of us have a jar of their

favorite marinara sauce in the fridge and later

spike it with a few extra veggies or herbs or protein to make a pasta dish? Just like that, but heartier, tastier, and foremost healthier, hence the Mothasauce.

Of course you can eat the Mothasauce as is, it’s yummy in its own right. But the idea here is to have a quick guide to fancying things up in just a few minutes.

A note on health aspects: I designed the Mothasauce to be a low fat, low sodium, low sugar, heart healthy (etc. etc.) base sauce, so that I can more freely add those “unhealthy” ingredients with a less guilty conscience later. I’ll happily put that extra dose of parmesan or dollop of butter in the final recipe, because I know it won’t break the bank in the end.

A note on Low Sodium: The Mothasauce includes sodium substitutes, such as potassium chloride and MSG. Of course you don’t have to use those. More about that in the site's section on sodium substitutes.

Lastly, I acquired an Instant Pot not too long ago, and will include Instant Pot friendly directions whenever possible.

  • Instagram
bottom of page