Sauces recipes

BBQ pulled chicken sandwich with dry-rubbed grilled whole chicken and a coffee-spiked vinegar barbecue sauce. Served on white buns with cole slaw, classic Southern style.

Brown sugar blondies studded with semi-sweet and white chocolate chips, served warm with vanilla ice cream and homemade butterscotch sauce. The ultimate weeknight-to-dinner-party dessert.

Catfish fillets baked with butter, white wine, and lemon, then drizzled with a rich Frangelico hazelnut cream sauce and toasted pecans. Creole elegance in 30 minutes.

Oven-baked bone-in pork loin basted with a tangy-sweet sauce of tomato puree, apple cider vinegar, and molasses. A simple Southern-style roast with a sticky, caramelized glaze.

So quick and the cream sauce was spectacular. Just a hint of mustard and the fresh herbs really brought it to life. I cut down on the cream and it still made plenty of sauce. Worthy of licking the plate clean, although I used some french bread to sop it up!

Chunks of pork with a sour cream sauce. An easy simmering recipe.

This is soooooooo good if you are looking for a bread that tastes like a caramel cinnamon bun. Chocolate or vanilla ingredients can be substituted for the caramel

Poor Man's Steak turns ground beef and cracker crumbs into tender, gravy-smothered patties. An old-school Depression-era dinner with a scratch mushroom cream sauce.

Roasted garlic stuffed chicken breasts: pockets filled with 20-clove confit garlic paste, pan-seared, then finished in a Provencal tomato-caper-wine sauce. Elegant dinner-party chicken.

Frozen lemon mousse terrine with whipped cream, beaten egg whites, and gelatin, sliced and served with a vibrant black currant sauce. Light, elegant, and make-ahead friendly.

A Kentucky Hot Brown open-faced sandwich layered with roasted turkey, tomatoes, and crispy bacon, all smothered in a rich Swiss cheese cream sauce and baked until bubbly. Inspired by the Beaumont Inn tradition.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.

Vietnamese-style marinade with nuoc mam (fish sauce), shallots, garlic, peanut oil, and sugar. A tangy, umami-rich five-minute marinade for grilled meats and seafood.

Grilled lamb rib chops with a creamy white wine and gorgonzola sauce. Bold blue cheese reduction over rosy lamb, fast enough for a weeknight and rich enough for a special occasion.

Butterfly shrimp wrapped with bacon, dipped in egg, and pan-fried golden, served on stir-fried onions and finished with a tangy ketchup-garlic sweet-and-sour sauce. A retro Chinese-American classic.