1,838 rich sauce recipes

White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.

Mama Blue's shrimp patties: Gulf shrimp bound in a thick béchamel with green onions, hot sauce, and paprika, then breaded and pan-fried golden. A Lowcountry shrimp cake with a rich, silky center.

A whole hen simmers until tender, then the broth does double duty cooking the spaghetti and building a rich 3-hour tomato sauce with mushrooms and bell peppers. Layered with cheese for a hearty Southern casserole.

Thai kanom jin nam prik curry noodles built on a fragrant coconut-moong bean sauce with red curry paste, tamarind, and crispy fried shallots and garlic. Rich, tangy, and earthy, served over soft rice noodles with long beans and sprouts.

Rigatoni al Gorgonzola with crumbled Gorgonzola melted into warm cream with nutmeg and Parmesan. A rich, velvety Italian blue cheese pasta sauce that comes together in the time it takes to boil the noodles.

Oysters Rockefeller, the New Orleans classic: shucked oysters in the half shell, baked on a bed of rock salt under a rich green herb-butter sauce until browned and bubbling. An elegant baked oyster appetizer.

Turkey legs braised in a rich mole sauce built from chocolate, peanut butter, raisins, ground chile, and warm spices. This authentic Mexican mole delivers deep, layered flavor that will have you licking the plate clean.

Homemade white stock made the classical French way: blanched beef, veal, and chicken-feet bones simmered with mirepoix and a sachet of herbs for up to 18 hours. Crystal-clear, gelatin-rich, and the foundation of every great sauce.

The 3 ingredient crispy, golden exterior of the cheese balls gives way to a gooey, melted cheese center, creating a delightful contrast of textures. The accompanying tomato sauce dip adds a burst of flavor, providing a tangy and savory complement to the rich cheese.

Homemade hot fudge sauce with unsweetened chocolate, butter, and vanilla cooked into a thick, glossy pour. A 6-ingredient stovetop fudge sauce ready in 30 minutes.

Oven-braised beef stew with red wine, mushrooms, tomatoes, and rosemary. The beef browns at high heat first, then slow-cooks in a rich, saucy broth until fork-tender.

Basic peanut-style dipping sauce (no actual peanuts) with cashew butter, tahini, coconut milk, lime, miso, and ginger. A richer, Thai-leaning satay sauce for grilled skewers, coconut shrimp, or crudités.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

Hearty spaghetti sauce with ground beef, garlic, carrots, celery, and onion simmered in milk before the tomatoes go in. A Bolognese-inspired technique for a richer, smoother meat sauce.