Vodka makes a good martini -- and a good sauce.
Although vodka is a colorless and nearly odorless alcohol, it can be used in cooking to enhance flavors that you cannot taste otherwise. These flavors are alcohol-soluble and are only released when they come in contact with alcohol. Tomatoes have such an alcohol-soluble flavor. However, alcoholic beverages such as wine or brandy have their own distinct flavors to contribute. To avoid the culinary competition, make your sauces with vodka instead. The alcohol burns off during cooking and you are left with a rich and complex dish.
Simple Vodka Sauce
Most vodka sauces combine olive oil or butter with vodka and canned tomatoes. This is a basic sauce that can be customized to your preference. Add additional herbs such as parsley and basil, or even sausage, if you like. Brown 1 chopped onion in a stick of butter until soft. Add 1 cup of vodka and simmer for 10 minutes. Stir in two 28 oz. cans of crushed tomatoes and 1 tsp. dried oregano; cook for 30 minutes. Add 1 cup heavy cream and cook for an additional 30 minutes. Serve over pasta or stuffed cabbage.
Vegan Vodka Sauce
To make a vegan vodka sauce or just a more diet-friendly meal, replace the heavy cream contained in most vodka sauces with a nondairy option. Although you can buy almond milk, make it fresh for best results. Rinse 1/4 to 1/2 cup of almonds. Add fresh water to cover; soak overnight. Drain the almonds and place them in a high-speed blender with 2 cups of pure spring water. Blend for a minute or so. Strain the milk through cheesecloth or use a nut milk bag. Set aside 2 cups of milk for the sauce. In a medium saucepan, saute 10 cloves of garlic along with 1 chopped onion in 2 tbsp. of extra virgin olive oil until soft. Add 1 28-oz. can of crushed Roma tomatoes and 1 tsp. of crushed red pepper; simmer for 10 minutes. Add 1/4 cup nutritional yeast, 1/2 cup of vodka and the fresh almond milk. Simmer for 30 minutes and season with salt, freshly ground black pepper and dried basil to taste.
Strawberry Vodka Sauce
Vodka not only complements tomatoes; it also goes well with fruit. This sauce is a good topper for ice cream or shortcake. Chop a dozen large strawberries. Toss with 1/4 cup sugar and let sit until the strawberries release a good quantity of juices, about an hour. Heat 2 tbsp. of butter in a medium skillet. Throw in 1/3 cup of coarsely chopped raw walnuts. Lightly brown and add strawberries and juices. Stir in 1/3 cup of vodka and bring to a boil. Reduce to simmer and cook for about five minutes to let alcohol cook out. Cook the sauce slightly before serving. Try this sauce with cherries or peaches for a change.
Vodka Martini Sauce
Martinis are not just for happy hour. This vodka martini sauce works well with lobster or scallops. Place 1 tbsp. of crushed fresh green peppercorns, 4 chopped shallots and 1/2 cup of vermouth in a small saucepan. Bring to a boil and reduce heat. Allow to simmer for 5 minutes; reduce until thickened. You should have approximately 2 tbsp. remaining. Over low heat, whisk in 6 tbsp. of butter slowly in 1/2 tbsp. increments. Stir continuously; the sauce will emulsify. Be sure to keep the heat low to keep sauce from separating. Stir in 1 tbsp. of lime juice, 2 tbsp. of vodka, and 1 tbsp. of chopped parsley. Remove from heat and keep warm until you are ready to serve. Garnish your finished dish with sliced green olives. Note that this sauce is not cooked much after the vodka is added so that alcohol still remains.
Tags: Vodka Sauce, almond milk, chopped onion, heat keep, heavy cream, sauces with, simmer minutes