Sauces recipes

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

Cheese Stuffed Shells with Turkey Mushroom Sauce recipe

Light, crispy breaded bluefish fillets baked in just 10 minutes, served with a tangy yogurt-based mock tartar sauce. Low-fat, high-protein, and ready in 20 minutes.

Elegant chicken breasts with a mousseline-style spinach filling tucked under crispy skin, finished with a glossy Madeira pan sauce. A restaurant-worthy dinner you can prep a full day ahead.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.

Lemon snow pudding with basil custard sauce: a cloud-light whipped gelatin dessert with bright lemon and a silky basil-infused crème anglaise poured over top. Elegant, old-school, and delicately refreshing.

Rolled stuffed chicken wraps a whole boned bird around hot Italian sausage and garlicky spinach, roasts it skin-wrapped, and slices spirals over a bell-pepper jalapeño sauce.

Pimentos Grilled Chicken with Raspberry Butter Sauce recipe

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Thai Noodles with Vegetable and Curry Sauce recipe

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

Louisiana Shrimp with Tomato/Vidalia Onion Sauce recipe

Homemade pizza sauce with tomato puree, tomato paste, oregano, basil and rosemary. No-cook style 10-minute sauce that beats jarred every time.

Sweet potato pie with bourbon cream sauce: a spiced, custardy sweet potato filling in a flaky shell, scattered with pecans and crowned with a boozy bourbon cream. The microwave does the baking, so it's table-ready in under 30 minutes.

Pepper-crusted veal loin chops simmered in a gutsy double tomato sauce with sun-dried tomatoes, mushrooms, red wine, and a kick of Tabasco. Served over pasta with grated Romano.

Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.