10,000 saute recipes

Indian tamarind chutney (imli ki chutney) made from soaked tamarind pulp with toasted cumin, chili, and mint. The classic tangy-sweet dipping sauce for samosas, pakoras, and chaats.

Cinnamon and nutmeg spice this simple and delicious blueberry sauce.

Easy homemade pesto with fresh basil, garlic, pine nuts, Parmesan, and olive oil blended in minutes. Five ingredients for a vibrant sauce that beats anything jarred.

This recipe is based on the one from Jean Christoph Novelli's grandmother Louise's recipe. He call's it "The Most Amazing Tomato Sauce on the planet" I agree. This is not the exact recipe (I tweaked it very slightly and made some educated guesses on the amounts of various ingredients but based upon the taste I believe it is probably very close.

Prepare your recipe for kefta meatballs. Let them simmer for at least an hour in this spicy tomato-based sauce.

Smoky chipotle tomatillo salsa with charred tomatillos, pureed chipotles in adobo, red onion and cilantro. Tart, smoky and vegan, with a deep building heat that's a world above any jar.

Why buy salad dressing? This is so easy. You can always quickly make a salad dressing using these kitchen staples. Add your own herbs and voila! Instant personality.

Great for apple season and excellent drizzled over apple dumplings.

Good as a quick barbecue sauce but we use it for a dipping sauce for chicken fingers or homemade chicken nuggets.

A sweet and sour dipping sauce that's perfect for chicken nuggets or chicken fingers.

Excellent and easy easy barbeque sauce that was handed down from my Grandmother.

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

Creamy and cool. Great with any spicy food to cool the palate. Traditionally served at almost any East Indian meal raita is an everyday staple.

Homemade picante sauce with canned whole tomatoes, fresh jalapenos, onion, apple cider vinegar, and garlic. Simmered 15 minutes and served chilled with chips for a chunky, spicy Texas-style salsa.

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.

A straight up French Bechamel sauce from Woman's Day magazine.