1,840 butter sauce recipes

Chicken livers simmered in butter with prosciutto and sage, perched on sautéed bread triangles, and drizzled with a Marsala wine pan sauce. An Italian classic ready in 20 minutes for two.

Add a fruity touch to your succulent ham steaks with this simple and tasty recipe.

Plum barbecue sauce made with fresh plums, frozen lemonade concentrate, chili sauce, and Dijon mustard. A fruity, tangy grilling sauce ready in 45 minutes.

Coffee mud pie with a crushed chocolate wafer crust, softened coffee ice cream, and cold fudge sauce. The classic frozen Mississippi mud pie copycat that slices like a dream after a 10-hour freeze.

Falling chocolate cake with raspberry sauce: individual molten-centered chocolate cakes with a cracked top and gooey interior, served with bright raspberry sauce and ice cream.

Whole chicken basted in a rich butter sauce with sherry, curry powder, Worcestershire, oregano, and dry mustard. Slow-roasted and repeatedly glazed until the skin turns deep golden and lacquered.

Deep-fried chicken wings tossed in a hot sauce butter glaze with liquid smoke, horseradish, and Worcestershire, then baked until the sauce caramelizes.

An easy sweet and tangy barbecue sauce. Why buy store bought when it's so easy to make your own.

Welsh rarebit with sharp cheddar melted in beer, eggs, dry mustard, and Worcestershire. Microwave method, spooned over ham and toast triangles.

BBQ chicken burgers with tangy tomato, Worcestershire, and hot sauce blended right into the patty, topped with a sweet honey-lemon cabbage slaw on cornmeal kaiser rolls. Weeknight-ready in about 30 minutes.

Cajun shepherd's pie layers spiced beef-pork meatloaf, julienned sautéed vegetables, and creamy mashed potatoes, then broils until golden. Paul Prudhomme's Louisiana spin on the British classic, loaded with cayenne and bell pepper.

Spicy coconut peanut sauce with garlic, lime, and chili peppers ready in just 15 minutes. Drizzle over grilled chicken, fish, or lamb, or use as a bold vegetable dip for your next party spread.

Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.

Vincent Price's elegant take on kedgeree layers flaked salmon with rice pilaf, bechamel, and chopped egg, then bakes in a water bath. Serve with curry sauce for a British-Indian classic.

Homemade buffalo wing sauce: hot sauce melted with butter, vinegar, and layered spices into a tangy, buttery, properly hot glaze for wings. Make-ahead and ready in minutes.

Everything tastes better with bacon. Needless to say when bacon meets beef tenderloin, it's an ultimate combination. We made this during the weekend, it was delicious.