1,282 brown sauce recipes

Gingerbread waffles with peach sauce blend molasses, brown sugar and warm spices into a cake-textured waffle, finished with glossy cornstarch-thickened peach syrup. A holiday-flavored weekend brunch.

Turkey lasagne with a fresh Roma tomato sauce, ricotta, and Parmesan. Ground turkey browned with red wine and oregano layered between noodles and creamy ricotta.

Deep pot apple pie with butterscotch chip sauce and cinnamon brown sugar pastry strips layered over cooked apples. A rustic, scoopable apple dessert served in bowls.

Fettuccine with peas, ham, and mushrooms in a Parmesan cream sauce. A rich, one-skillet pasta dinner with browned mushrooms and sweet pops of green peas in every forkful.

Praline sauce made with dark brown sugar, toasted pecans, and vanilla, thickened with cornstarch and skim milk. A lighter take on the classic Southern dessert sauce.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

Grilled ham steaks with a brown sugar and whiskey pan sauce. Butter-brushed, grilled until charred, and served with a quick onion roux sauce spiked with whiskey.

Braised romaine lettuce with a Mornay sauce topped with cheese and broiled until brown and bubbly.

Grilled chicken breasts basted with a homemade lime BBQ sauce loaded with sauteed vegetables, ketchup, soy sauce, brown sugar, and fresh lime juice. Sear, marinate, grill, and serve with a reduced pan sauce.

Michigan chili dog sauce simmered low with ground beef, chili powder, paprika, and dry mustard. The authentic Coney Island method: never brown the meat, just simmer for an hour.

Japanese nori rice balls (onigiri) with brown rice, steamed carrot sticks, and tangy umeboshi paste, served with a ginger-soy dipping sauce. A simple vegan snack or lunch.

Crock-pot BBQ chicken slow-cooks a whole chicken in a homemade barbecue sauce of tomato passata, molasses, brown sugar, and vinegar until fall-off-the-bone tender. Hands-off, no bottled sauce required.

Italian-style tomato sauce simmered with kelp seaweed (alaria or laminaria), garlic, oregano, and Worcestershire. A mineral-rich, umami-packed sauce for spaghetti, meatballs, or browned meat.

Chicken livers browned in bacon drippings, simmered in dry sherry and tomato sauce with mushrooms, onions, and herbs. Served over rice, polenta, or pasta with grated Parmesan. Ready in 20 minutes.

Hamburger quiche with browned ground beef, mushrooms, onions, and Worcestershire sauce in a pie shell with a cottage cheese-egg custard. A hearty, meaty twist on classic quiche.

Flour-dredged chicken browned in butter, then baked in a lemon-mint sauce with brown sugar and paper-thin lemon slices on top. A bright, herbaceous Greek-inspired casserole with a sweet citrus kick.