Sometimes, you don’t want a smooth sauce; you want little chunks to give it more personality. As always, taste the sauce for sweetness before adding all the sugar, as the sweetness of strawberries can vary.
Cut two thirds of the berries into quarters and purée them in a food processor until smooth. Strain through a medium-mesh sieve, discarding the seeds. Cut the remaining berries into ½-inch pieces. Stir them into the purée along with the
The sauce can be made 2 days in advance.
© 2006 Emily Luchetti. All rights reserved.