Sauces recipes

This is a great and flavorful recipe that everyone enjoys.

The pesto sauce is good on any steamed, baked, broiled, or grilled firm-fleshed fish fillet.

Pork chops with raspberry sauce pan-sear boneless chops, then deglaze with shallot, chicken stock, raspberry jam, and vinegar for a glossy sweet-tart pan sauce. A 30-minute bistro-style dinner.

Tender chicken breasts simmered in white wine and chicken broth with mushrooms, onion, and basil. A light, savory one-skillet dinner ready in about an hour.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Pork shoulder stir-fried with garlic and ginger, then simmered in a spicy peanut sauce with dark soy, sesame oil, and dried chiles, served over steamed bean curd and preserved radish.

Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and rich.

This is a tasty burritos, nutritional and healthy too.

Steamed king salmon strips folded over spinach leaves, served on basil sauce with Belgian endive spears and salmon caviar. An elegant, light seafood dish ready in minutes.

Grilled shark steaks basted with homemade barbecue sauce made from ketchup, brown sugar, vinegar, and Worcestershire. Meaty, firm fish that holds up beautifully on the grill.

Warm butter-rum sauce made with brown sugar, butter, and a splash of rum, poured over a fork-pricked pound cake so it soaks into every bite. Ready in 25 minutes.

Classic boiled corned beef and cabbage simmered with whole peppercorns and cloves, served with a tangy sour cream horseradish sauce. The traditional Irish-American dinner done right.

Eggnog bread pudding with warm rum sauce: nutmeg-spiked custard soaks crusty French bread cubes and plump raisins, finished with a buttery brown sugar rum drizzle. Holiday dessert built from pantry staples.

Seared filet mignon with a red wine and shallot pan sauce reduced with beef stock and thyme. A classic French bistro steak dinner ready in 30 minutes.

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.