10,000 saute recipes

Fried turtle meat simmered in a dark roux-based tomato sauce with mushrooms, shallots, bell pepper, lemon peel, and cayenne, served over hot rice. An authentic Louisiana Cajun dish that's as wild as the bayou itself.

Cajun-style lamb and goat marinade with white wine, creme de menthe, soy sauce, hot pepper sauce, and dried mint. Soak 6 to 12 hours, then use as basting sauce.

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.

Thai spicy peanut sauce simmers crunchy peanut butter with red curry paste, lemongrass, shallot, fish sauce and coconut milk. The genuine satay sauce template, thicker and more layered than the takeout version.

Italian Sausage and White Wine Spaghetti Sauce recipe

Self-saucing hot fudge pudding cake with a cocoa batter that creates its own chocolate sauce as it bakes. Warm, gooey, and made from pantry staples.

A nice an tastful sauce that is perfect for any holiday dish.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.

Green chili sauce made from scratch with diced green chiles, garlic, onion, and a simple flour roux. Ready in 15 minutes for enchiladas, burritos, and smothered anything.

Persian peaches recipe with sliced ripe peaches macerated in orange juice and honey, then brightened with finely chopped crystallized ginger for a chilled summer dessert.

Plum barbecue sauce made with fresh plums, frozen lemonade concentrate, chili sauce, and Dijon mustard. A fruity, tangy grilling sauce ready in 45 minutes.

Hearty eggplant spaghetti sauce with roasted eggplant cubes, sautéed mushrooms, garlic, and red wine simmered into jarred marinara. Vegetarian, freezer-friendly, ready over pasta.

A Tibetan style sauce for momos (Tibetan dumplings).

A warm citrus-banana sauce simmered with butter, fresh orange and lemon juice, cinnamon, and honey. Ready in 15 minutes and made to pour over pancakes, waffles, or French toast.

Mexican fish in adobo sauce made with rehydrated ancho chiles, tomatoes, orange juice, cumin, and cinnamon. Pan-seared fillets baked in a smoky, citrus-laced chile sauce.