10,000 saute recipes

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Apple City BBQ ribs: championship-style competition pork ribs with a layered dry rub, applewood smoke, and a finish sauce with grated apple, onion, and bell pepper. Slow-smoked low and slow.

Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.

Pork salad with sliced pork loin and red peppers over mixed greens, dressed in a punchy Dijon mustard-soy sauce vinaigrette. A smart use for leftover roast pork.

Spicy cilantro-lime compound butter with garlic, jalapenos, and crushed red chiles. A bold finishing butter for grilled meats, corn, seafood, and bread.

Besciamella is the classic Italian white sauce: a butter-and-flour roux whisked smooth with milk and finished with a hint of nutmeg. The silky, lump-free base for lasagna, gratins, and baked pasta.

Herb-loaded tomato barbecue sauce sweetened with honey and spiked with cumin, coriander, chili powder, and Tabasco. Simmers for 30 minutes and makes 5 cups of bold, versatile basting sauce.

Indian curry paste for seafood blends fresh lemongrass, ginger, garlic, turmeric, and lemon juice into a vibrant aromatic base. Made in 10 minutes for marinating fish or building quick curries.

Easy pizza sauce to take it up a notch that uses store bought sauce which is then thickened and spiked with added ingredients.

Mango habanero hot sauce with eight ripe mangos, champagne vinegar, and carrots simmered into a smooth, fruity heat. Works with orange or green habaneros.

Warm fennel vinaigrette infuses olive oil with fresh fennel fronds, lemon juice, and garlic. Drizzle over sweet onion and cucumber for a bright Mediterranean salad.

Cajun-style barbecue sauce slow-simmered with Southern Comfort, steak sauce, hot sauce, and a heap of sauteed onions, celery, and bell pepper. Makes a big batch that keeps for weeks.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

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.

Homemade teriyaki marinade built from soy sauce, brown sugar, ginger, and garlic, mixed right in a zip-top bag. A sweet-savory marinade for chicken, pork, or beef, with a gluten-free tamari swap.

Turkey giblet gravy with white wine, Madeira, and mirepoix, deglazed with roasting pan drippings. A make-ahead Thanksgiving gravy with deep, layered flavor that freezes for months.