STRAWBERRY SAUCE

1.     INTRODUCTION

The original sauce, as we know it came traces its lineage back to Roman times. With sauces you usually disrupt plants or meats to get the juices inside them.  When the cornstarch is mixed in with the strawberry mixture the cornstarch thickens the sauce from watery to a smoothie like texture. 

2.     MATERIALS AND METHODS

Materials:

·      1 box of strawberries (hulled)

·      1/4 cup sugar

·      2 tablespoons water

·      1/2 teaspoon balsamic vinegar

·      2 tablespoons water

·      1 teaspoon cornstarch

Equipment:  

·      1 Saucepan

·      1 Blender

·      1 whisk

Preparation:

1.     Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat. 

2.     Reduce heat to medium-low and simmer for 15 minutes.

3.     Whisk 2 tablespoons water and cornstarch in a small bowl.

4.     Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.

5.     Transfer mixture to a blender and puree until smooth.

3.     RESULTS AND DISCUSSION

The recipe went very well.

4.     CITATION

Family recipe