10,000 saute recipes

Big-batch homemade salsa with fresh tomatoes, green peppers, jalapenos, green chilis, and cayenne pepper. Makes 7 quarts for canning with a water bath method. Stock your pantry for the year.

Vegetarian gravy made with nutritional yeast, mushrooms, and vegetable bouillon. Rich, savory, and ready in 30 minutes with zero chicken required.

Honey Dijon sauce whisked from three pantry ingredients: Dijon mustard, honey, and orange juice. A fat-free dipping sauce for shrimp that comes together in two minutes.

Memphis-style ribs method on a Weber kettle uses a dry rub, low-and-slow smoking with white oak or hickory, basting sauce, and a sweet sauce finish. Authentic Memphis BBQ technique.

Two-ingredient honey Dijon glaze for chicken made with equal parts honey and Dijon mustard. Sweet, tangy, and ready in 5 minutes for grilling, baking, or broiling.

White miso dressing (sumiso) made with shiro miso, sake, sugar, and egg yolks. A traditional Japanese sauce for nuta-ae, karashi sumiso-ae, and kinome-ae dishes.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

Dill mustard sauce stirs sweet prepared mustard with sour cream and a heap of fresh dill. A no-cook 3-ingredient classic for salmon, smoked fish, and roast pork.

Yogurt-based mustard dill sauce with Dijon, dried dill, onion powder, and a touch of honey. A 5-minute condiment for salmon, vegetables, or roasted potatoes.

Italian puttanesca sauce simmered with garlic, anchovies, green and black olives, capers, and crushed red pepper. Bold, briny, fiery, and ready to toss with hot pasta.

Chow spice paste with garlic, ginger, cardamom, turmeric, coriander, and mustard seeds blended smooth. A Caribbean-style all-purpose seasoning base that keeps in the fridge.

Homemade maple cherry syrup with brown sugar, honey, fresh orange and lemon juice, cinnamon, and tart dried cherries. A rich, fruity topping for pancakes and waffles.

A simple 4-spice Bengali garam masala blend of ground cardamom, cinnamon, cumin, and cloves. Warm, aromatic, and essential for authentic Bengali cooking.

Pork medallions seared and finished with a red wine pan sauce built on shallots, ginger, balsamic, honey, and butter. Bistro-style technique that turns boneless pork loin into a 35-minute dinner.

This cheesy and delicious sauce goes well with any type of noodles to make a scrumptious meal you will remember!