How To Use Butter To Make Spaghetti Sauce Taste Restaurant-Worthy

Chef Zoi has the magic touch—every dish he creates in our kitchen is layered with bold, unforgettable flavor. Want a little of that at home? He’s sharing one of his go-to tips for leveling up even the simplest spaghetti sauce.

Featured in Foodie, Chef Zoilan Ruiz of Le Rêve Restaurant & Raw Bar suggests a simple yet effective technique: incorporating butter at the end of the cooking process. By folding in small cubes of cold butter while the sauce is off the heat or on very low heat—ideally below 195°F—you can achieve a rich, glossy texture through emulsification. It's important to add the butter gradually, whisking each piece until fully incorporated before adding the next, and to stop once the sauce attains a silky sheen.

Beyond enhancing tomato-based sauces, Chef also recommends exploring butter-based sauces like beurre monté, a classic French emulsion made by whisking cold, diced butter into gently simmering water until it reaches a silky consistency. To add complexity to such sauces, consider incorporating ingredients that provide freshness and acidity, such as tarragon, lemon juice and zest, or lemon-infused olive oil.

By applying these techniques, you can transform ordinary jarred pasta sauces into dishes with a luxurious, restaurant-quality finish. Read the full article here.