10,000 saure recipes

Fresh porcini tomato sauce with white wine reduction, garlic, and ripe tomatoes. A quick vegetarian pasta sauce ready in 30 minutes with earthy, rich flavor.

Creamy mushroom sauce made with just butter, mushrooms and cream, simmered into a thick, glossy sauce in about 15 minutes. No flour needed. Spoon it over steak or pile it on burgers.

Smoked trout fillets topped with a creamy watercress sauce made from sour cream, lemon juice, and a kick of hot sauce. No cooking required.

Alaskan Gakona-style sauce for dry late-season moose meat made with rendered beef fat, fresh tomatoes, onions, mushrooms, and dried scallions. A simple field-cabin sauce that rescues lean, tough wild game.

Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.

Classic cocktail sauce with horseradish heat, tangy ketchup, and fresh lemon for shrimp or crawfish. This bold, zesty sauce balances sweet tomato with sharp horseradish bite and works for any cold seafood platter.

Long, slow simmering of meat and herbs produces the base for this incomparable sauce.

Broccoli with lemon sauce using just three ingredients and no added fat. A simple, diabetic-friendly side dish ready in 20 minutes with bright citrus flavor.

Microwave cheese sauce made with sharp cheddar, butter, flour, and dry mustard in under 5 minutes. A lump-free roux-based sauce without constant stovetop stirring.

Italian sweet and sour onions braised in white wine vinegar, honey, and coriander. Cipollini-style agrodolce side dish simmered until glazed and tender.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Spit-roasted leg of lamb basted with garlic butter and served with a fiery drunken sauce of tequila, chili powder, serrano peppers, red wine, and grated cheese. Mexican-meets-grill showstopper.

Salmon croquettes with remoulade sauce: pantry-friendly canned salmon patties bound with mayo, mustard, tarragon, and cracker crumbs, then pan-fried golden and served with carrot slaw and tangy remoulade.

A slow-simmered marinara built on three layers of tomato, a splash of red wine, Italian herbs, and just enough red pepper flakes to earn the name "zesty." Low-fat, feeds a crowd, and freezes like a champ.

Chickpeas in spicy tahini sauce with salsa, lemon, tamari, and arrowroot for a thick, glossy coating. A vegan, high-protein main dish cooked from dried chickpeas.

A fiery roux-based Cajun sauce built on the holy trinity, triple pepper heat, and jalapeños simmered in beef stock. Ladle it over roast beef, steaks, or smothered dishes.