Sauces/132 recipes

Cajun-style lamb and goat marinade with white wine, creme de menthe, soy sauce, hot pepper sauce, and dried mint. Soak 6 to 12 hours, then use as basting sauce.

Sage and coriander-rubbed roast pork loin with a rich apple cider and Dijon mustard sauce, finished with seared apples and Madeira wine. An elegant dinner for 12 that celebrates autumn flavors.

Slow cooker baked bean cassoulet with dried kidney beans, molasses, tomato sauce, and smoked sausage. Low and slow for 10 to 12 hours of deep, smoky flavor.

Memphis-style dry rub for ribs with paprika, cayenne, green peppercorns, and Jamaican allspice. A 12-spice blend with real heat and smoky depth. No sauce needed.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.

Homemade pizza sauce simmers tomato paste, garlic, oregano, marjoram and basil into a thick, glossy sauce that holds its shape under cheese. Makes enough for four 12-inch pies.

Grilled beef kababs marinated 12 hours in soy sauce, lemon juice, Worcestershire, and mustard. Skewered with mushrooms, peppers, tomatoes, and onion over hot coals.

Herb-crusted beef brisket rubbed with rosemary and thyme, braised with onion, carrots, and celery until fork-tender, then sliced thin and layered in barbecue sauce. Feeds 12 hungry folks.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Loin of veal braised in butter with mushrooms, tomatoes, and marjoram, finished with a truffle sauce made by soaking chopped truffles in cognac for 1-2 hours. Serves 8.

Grilled beef kabobs marinated 12 hours in a tangy soy-lemon-Worcestershire sauce with mushrooms, bell peppers, cherry tomatoes, and onion. Bold flavor from a simple overnight marinade.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Layered vegetarian tortilla casserole with corn tortillas, spicy tomato jalapeño sauce, melted Monterey Jack, and a sour cream topping baked until bubbly. Feeds a crowd. Serves 12.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Classic veal stock: deeply roasted bones, mirepoix, and caramelized tomato paste simmered for 12 to 16 hours. The professional-kitchen base for sauces and braises.