1,840 butters sauce recipes

Crispy Parmesan-breaded chicken fried golden in butter and olive oil, served with a simple Marsala mushroom wine sauce on the side. Two Italian classics in one.

Butter-seared chicken strips with mushrooms, scallions, and garlic tossed in a rich pan sauce over pasta. A romantic dinner for two that's ready in 40 minutes.

Asparagus-cheese casserole with hard-cooked eggs, sharp cheddar, minced almonds, and a mace-seasoned cream sauce. Topped with buttered breadcrumbs and Parmesan and baked until golden.

Oven-baked beef meatballs smothered in a creamy mushroom and sour cream stroganoff sauce, served over buttered parsley egg noodles. Hearty comfort food ready in 45 minutes.

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

Orange hollandaise sauce reduces fresh orange juice to a thick syrup then blends it with unsalted butter for a citrusy, buttery finish on eggs Benedict or asparagus.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Quick praline peach topping with brown sugar, chopped almonds, and butter spooned over angel food cake. A 5-minute warm dessert sauce with fresh or frozen peaches.

Singapore spicy noodles with a chunky peanut butter sauce, red pepper flakes, and crunchy red cabbage tossed with linguine. A quick, low-calorie spicy peanut noodle dish.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Vegetarian peanut butter rice casserole with sunflower seeds, shallots, and herbs. A simple baked dish with a blended peanut sauce over brown rice, ready in 35 minutes.

Seared bay scallops in a white wine butter sauce with pine nuts, sun-dried tomatoes, and fresh lemon. A quick, elegant seafood dinner ready in 20 minutes.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.

Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.

Greek pork braised with celery in a silky avgolemono sauce of egg yolks, lemon, and butter-flour roux. A tangy, comforting classic from the Aegean home kitchen.

Vegan mushroom gravy thickened with toasted dry flour instead of a fat roux. Soy sauce and molasses build deep, savory umami without butter or stock. Oil-free.