No one is quite certain howvodka saucecame to be . Some say it was conceived in Italy , while others take it was make up on American soil . And then there ’s the theory that vodka distillers sink the recipe along to chef as a marketing gambit to get citizenry to buy more of theneutral flavour .
That last rumour got us thinking : As delightful as vodka sauce is , is the vodka really necessary ? Does it actually affect the flavor of the sauce ?
So we put on our research laboratory coats — which also go on to conveniently twofold as aprons — and readied our homework stations .
In this edition of Supercall Labs , we essay the bibulous limits of vodka sauce . We train three muckle of vodka sauce , all of which take after the accurate same recipe except for the amount of vodka . We essay a batch without vodka , a stern cup of vodka and a full loving cup of vodka to come up out on the dot how the spirit alters the smack of the sauce . Here are our determination :
No Vodka
We want to find out if vodka in reality does anything to raise the look of the sauce , so we made the first batch without any John Barleycorn at all . The sauce wrick out well , but it was extra productive from the pick and butter . It was tasty and balanced for what is was , but the dairy lingered just a bit too long on the palate . We wondered if the vodka would help to edit the richness of the sauce .
.25 Cup Vodka
We traditionally make our vodka sauce with a quarter cup of vodka , so we knew this version would smack good . OneSupercalltester gloss on how the vodka appear to cut the sauce ’s productive aftertaste , while others said that it somehow made the sauce try out even creamy . But we all check that the addition of vodka improved upon the sauce .
1 Cup Vodka
The flavor of the sauce change significantly when we added four times the amount of vodka . It was bluff with a sharp bite . The spirit seemed to enhance the tomato plant ’ natural sour . For the Supercallers who were n’t creamy tomato sauce devotee in the first place , this was the standout choice .
The Verdict
Vodka clearly does have an impact on vodka sauce . Without it , the sauce would not have its signature flavor . The summation of vodka cuts the mellowness of butter and ointment , brings out the sweet flavor of the tomato , and joins force with crushed cerise pepper to carry a lemony bite .
Though all three sauces were deemed to be tasty ( none of us would sound off any one of them out of a pasta bowl ) , the traditional sauce with a quarter cup of vodka was the achiever . To try it for yourself , whip up a batch of ourUltimate Vodka Sauce .
