Sauces recipes

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Light vegetarian sauce made with arrowroot, tamari, and vegetable stock. Glossy, savory, and ready in 15 minutes. Great over grains, stir-fries, or steamed veggies.

Homemade Barbecue Sauce built on apple juice, tomato paste, honey, and soy sauce, simmered and blended smooth. Vegetarian, no refined sugar, with cinnamon adding warm depth.

Slow-simmered marinara sauce with roasted garlic, anchovies, Italian plum tomatoes, and a strip of lemon peel for depth. Rich, savory, and worth the wait.

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

Frankfurter Gruene Sauce, a traditional German green herb sauce made with sour cream, cottage cheese, and fresh mixed herbs, topped with chopped hardboiled eggs.

A classic French-style custard sauce (crème anglaise) with egg yolks, cinnamon-infused milk, and vanilla. Silky, pourable, and pairs with any warm dessert.

Horseradish BBQ sauce blends sharp prepared horseradish with butter, lemon juice, cider vinegar, ketchup, Worcestershire, and hot sauce. Tangy, peppery, with serious sinus-clearing kick. Ready in 25 minutes.

Try this exotic sauce made from crushed pineapple, lemon juice and tomato sauce. Goes well with baked fish!

Homemade Worcestershire sauce with tamarind, soy, molasses, mustard seeds, and warm spices. Simmered and aged two weeks for a deeply complex, tangy condiment you can't buy in a bottle.

Low-sodium pasta sauce simmered with tomato puree, white wine, garlic, shallots, and a pinch of nutmeg. A fresh, herb-bright marinara for weeknight pasta without the salt.

If each drop of the super-sauce equaled one jalapeno, you would get a greater depth of flavor from including five jalapenos in your dish than from five drops of the sauce.

Fresh mango sauce made with just ripe mangoes and fruit juice, pureed until smooth. A no-cook, 2-ingredient dessert sauce for ice cream, pancakes, cheesecake, and more.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

A cool, no-cook cucumber sauce with mayo, fresh lemon zest, lemon juice, and dill. Spoon it over broiled, poached, or fried fish for an instant flavor upgrade. Five ingredients, five minutes.