10,000 saute recipes

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 Coney sauce: a smooth, no-bean meat sauce simmered with tomato, mustard, and a hint of cinnamon and nutmeg. The classic Coney dog topping that turns a plain hot dog Detroit-style.

Homemade turkey gravy from pan drippings and giblet broth, thickened with flour and loaded with chopped giblets. The essential Thanksgiving gravy recipe.

A bold beef barbecue sauce simmered with beer, chili sauce, pimento-stuffed olives, and butter. Briny, tangy, and ready in 15 minutes. Makes 1½ cups of pure backyard magic.

Horseradish BBQ sauce blends sharp prepared horseradish with butter, lemon juice, cider vinegar, ketchup, Worcestershire, and hot sauce. Tangy, peppery, with serious sinus-clearing kick. Ready in 25 minutes.

Thick salmon steaks gently poached in an aromatic broth of peppercorns, lemon, and bay leaf, then topped with a rich, velvety homemade hollandaise sauce made from scratch with real butter and egg yolks.

Quick bechamel sauce with table cream, butter, flour, and grated Swiss cheese melted in. A rich, cheesy white sauce ready in under 20 minutes for topping any dish.

Kansas City-style barbecue sauce simmered from scratch with tomato paste, brown sugar, honey, beef stock, and a bold spice blend. Thick, sweet, tangy, and smoky.

Quick sour cream sauce with dill and cornstarch, ready in one minute of cooking. A simple, creamy topping for fish, chicken, potatoes, or vegetables.

A spicy sauce made from chili peppers and olive oil that goes great with fish or over a tender steak.

Quick sherry pan gravy with currant jelly, orange juice, soy sauce, and a splash of sherry, thickened with cornstarch. A sweet-savory sauce ready in 15 minutes for roast game, duck, lamb, or holiday turkey.

A chunky red sauce that is fresh and lively served over any type of pasta.

This is not called chicken dopiaza by M. Jaffrey. But last night I was at my favorite Indian restaurant here and I asked the owner what chicken dopiaza was and he told me it was this.

A hot and tasty salsa that tastes amazing on sandwiches, in wraps or with tortilla chips.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Texas-style basting sauce with butter, bacon drippings, lemon juice, Worcestershire, and chili powder. Makes 3.5 cups, enough to mop a whole 5-pound brisket through a long, slow smoke.