10,000 saure recipes

Homemade hot fudge sauce with unsweetened and semi-sweet chocolate, butter, corn syrup, and vanilla. A thick, glossy ice cream topping ready in 20 minutes.

Olive Garden-style spaghetti sauce with ground round steak, stewed tomatoes, vegetable juice, onion soup mix, and a secret half cup of grape jelly for sweetness and body.

Jerry's Barbecue Sauce: a slow-simmered BBQ sauce with white wine, honey, dried mint, and three cups of onion. Cajun-style with a surprising herbal note. Makes a generous batch.

Microwave mushroom sauce: a creamy bechamel-style sauce built start to finish in the microwave with sliced mushrooms, butter, broth, and half-and-half. Ready in 15 minutes, no stovetop needed.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.

Creamy horseradish sauce folds prepared horseradish, Dijon mustard, and a pinch of paprika into freshly whipped cream. The classic sharp-yet-cloudlike accompaniment to prime rib.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

Homemade barbecue sauce simmered with butter-softened onions, garlic, chili sauce, brown sugar, lemon, Worcestershire, and a full can of beer. The malty grilling sauce ready in the time it takes to fire up the coals.

Portuguese sauce blends ketchup, chili sauce, tomato juice, pickles, capers, olives, and Tabasco into a tangy zesty cocktail-style sauce. Five minutes in a blender, ready to spoon over shrimp, steak, or burgers.

A tasty alfredo sauce that doesn't take long to make with this hassle-free recipe!

Classic Mornay sauce made in the microwave with a butter-flour roux, milk, egg yolks, cream, and Swiss cheese. A rich French cheese sauce ready in 10 minutes.

Light garlic pesto sauce made with fresh basil, Parmesan, chicken broth, and just one tablespoon of olive oil. A lower-fat pesto with bright, garlicky flavor.

Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods.

Homemade duck sauce from peach preserves, white vinegar, fresh ginger, and scallions. Four ingredients, 20 minutes, and far better than the takeout packets.

Chimichurri sauce: fresh herbs and garlic pulsed with olive oil and vinegar into a punchy, garlicky green sauce. The classic Argentine condiment for grilled steak, chicken, and vegetables.

Thai satay sauce from scratch: a dry-toasted aromatic paste of chiles, shallots, garlic, and galangal cooked into coconut milk with peanuts, sesame, tamarind, and fish soy.