Rich Aromatic Savory Sauce (Printable)

A rich sauce boosting flavors of meats, vegetables, and grains with deep umami notes.

# What You'll Need:

→ Base

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil

→ Aromatics

03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced

→ Herbs & Seasonings

05 - 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
06 - 1 teaspoon dried savory or 1 tablespoon fresh, chopped
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon salt

→ Liquid

09 - ½ cup dry white wine or vegetable broth
10 - 1 cup vegetable broth

→ Thickener

11 - 1 tablespoon all-purpose flour

→ Finish

12 - 1 teaspoon soy sauce
13 - 1 tablespoon heavy cream (optional)

# Directions:

01 - In a medium saucepan over medium heat, melt the butter with olive oil.
02 - Add the finely chopped shallot and sauté for 2 to 3 minutes until translucent.
03 - Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle in the flour and cook, stirring constantly, for 1 minute to create a roux.
05 - Gradually whisk in the dry white wine or vegetable broth, scraping up any browned bits.
06 - Pour in the remaining vegetable broth, then add thyme, savory, black pepper, and salt. Bring to a gentle simmer.
07 - Cook for 8 to 10 minutes, stirring occasionally, until the sauce slightly thickens.
08 - Stir in the soy sauce and, if desired, the heavy cream. Adjust seasoning to taste.
09 - For a smooth texture, strain the sauce through a fine mesh strainer before serving warm.

# Expert Advice:

01 -
  • It transforms ordinary roasted vegetables or proteins into something that tastes like you spent hours in the kitchen.
  • The umami depth comes from just a touch of soy sauce, making it feel indulgent without being heavy.
  • Ready in 25 minutes but tastes like it simmered all afternoon.
02 -
  • Don't skip making a proper roux, it's the difference between sauce that coats and sauce that slides right off.
  • Taste at the end and adjust before serving, salt levels vary so much depending on your broth brand.
  • A splash of fresh lemon juice at the very end brightens everything if it tastes too heavy.
03 -
  • Make a double batch and freeze half in ice cube trays, you'll have instant sauce ready for busy nights.
  • The soy sauce is non-negotiable for that restaurant umami depth, don't skip it thinking you can just add more salt.

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