Oven-roasting or grilling some vegetables concentrates their flavor and caramelizes their natural sugar. Pureed with some stock and strained, they make lovely savory sauces that are smooth and rich without any butter or cream. It couldn’t be simpler. If you like the effect, you can try it with almost any vegetable.
Transfer the chopped vegetables to a blender or food processor, add the garlic, and puree until smooth. Add stock to thin the sauce to the desired consistency. Strain through a medium strainer to remove any remaining seeds and skin. Taste and season with hot sauce, salt, and pepper. Serve warm. If using butter, whisk it in just before serving. Can be made up to 3 days ahead; store covered in the refrigerator and reheat before serving.
For a sauce with even smokier notes, substitute
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