It depends. If you’re putting the sauce on immediately then you don’t need the oil, but if you’re gonna wait and do it at serving time then I find a light coat of oil is worth it to keep from sticking.
Granted, I tend not to do red sauces. Pesto and cream-based sauces tend to do fine though.
It depends. If you’re putting the sauce on immediately then you don’t need the oil, but if you’re gonna wait and do it at serving time then I find a light coat of oil is worth it to keep from sticking.
Granted, I tend not to do red sauces. Pesto and cream-based sauces tend to do fine though.
Yeah, when doing non-oily sauces, just add the sauce immediately instead of ever adding oil.
What if you want to serve it buffet style with more than one choice of sauce? Like at a catering event or something