Light Sauces For Spring

Our cooking definitely change when Spring arrives. There's a decidedly lighter hand when it comes to preparing meals. Gone are the heavy sauces  and in their place, something lighter and airier. The new sauces work well with the onslaught of greens coming out as well as for holiday meals.

One of the best sauces  for Spring is hollandaise. When done right it's light , airy and frothy. Skip those gunky mixes and make your own. It's a simple mix of butter, egg yolks and lemon. It can work well over asparagus which are now in season or over Eggs Benedict in an Easter brunch. You can also create a low calorie version subbing in light mayo for the eggs. Another idea is just melted butter or margarine mixed with Parmesan cheese. This is the perfect topper for asparagus or even spinach.

One of the best meals for warmer weather is chicken with a white wine sauce. This can be served over rice or Bulgar. It's a simple mix of chicken stock and white wine with the addition of shallots.Try a white wine one with quartered vine ripe tomatoes for a lighter sauce over angel hair or spaghettini. Fish  will be served soon, thanks to Holy Week and Passover . Since the flavor is strong, it too needs a delicate sauce for balance,Try a lemony one , made with fresh squeezed Meyer lemons and dill. The base is butter and chicken broth (surprisingly). Use this sauce for pastas too, especially if you add scallops or shrimp to the dish.

This is the start of cooking light. Try these airy sauces to give your meals a fresh, Spring feel. It's a nice welcome to the season.