— Simone Horvitz

So I'm not exactly sure what kind of sauce you're talking about, but when I make sauces myself, they don't have any oil in them, but you can still make a ru with a stock and with some, uh, a flour of your choice. But the kinds of sauces that I make are usually made from, from mangoes or from fresh fruit or pureed vegetables and things like that. I love a good Romesco sauce made from tomatoes, which is delicious. So in this arena, you're looking for sauces that have good herb content and balance. You're looking for ones that are preferably made from a puree of a vegetable or a fruit, and you're looking for something that has a high taste value. Go to any book, uh, especially if you go to any of the Essel cookbooks. They have a lot of sauce recipes that are really, really delicious. And also, we have that wonderful bechamel recipe, uh, in our Plant Pro course where it's made from, of course, cashews and other delicious items. So that is a good recipe to look for. It's good I pasta. It's good cold served with vegetables, it's delicious over tofu.