Part 5/8:
Once cooked, transfer the mixture to a blender or use an immersion (stick) blender directly in the pot. Puree until silky smooth—this is crucial for a professional, restaurant-quality sauce. After blending, pass the sauce through a fine mesh strainer known as a chinois, pressing it with a ladle to ensure an ultra-smooth consistency. Repeat this process several times if necessary, aiming for a silk-like finish free of skins or seeds.
Enhancing with Fresh Herbs
To add freshness, stir in chopped herbs such as cilantro, parsley, basil, or dill—whichever suits your taste. These herbs brighten the sauce and add layers of flavor. Because the sauce is already cooked and blended to smooth perfection, the herbs can go in raw.