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285 recipes tagged with sauce.
A rich mocha sauce made with espresso, chocolate, and butter. Serve warm over desserts or ice cream.
About 1 ⅓ cups For a delicious dessert, put a scoop of vanilla ice cream on a waffle and top with this sauce.
A classic French custard sauce made with egg yolks, sugar, and milk or cream, gently cooked until thickened and flavored with vanilla, rum, sherry, or…
About 2 cups When poured over ice cream, this chocolate sauce hardens into a shell that can be broken with the back of a spoon into tasty chocolate shards.
About ¾ cup For baked ham, grilled or roasted poultry, or grilled sausages.
About 1 ½ cups This old-fashioned favorite is made with virtually the same ingredients as caramel sauce but is cooked in a different way.
About 5 cups This unusual recipe is a glimpse into catsups past, partway through their journey from Southeast Asia to America. The consistency and flavor…
Chimichurri sauce is a tangy, herbaceous condiment from Argentina, perfect for grilled meats and fish. This version blends cilantro, parsley, oregano, and…
About 5 pint jars One taste of homemade ketchup and you will understand why it is worth taking the time to prepare. Please read about pickling and How to…
A zesty Creole rémoulade sauce with horseradish, green onion, celery, bell pepper, ketchup, Worcestershire, and paprika. Perfect for seafood, fried green…
About 1 cup Prepare White Sauce I, using 2 tablespoons olive or vegetable oil or vegan butter, and substituting 1 cup unsweetened soy milk for the milk…
About 4 half-pint jars The classic accompaniment to roast lamb. Make this jelly in the summer when mint is plentiful and aromatic. Please read About…
About 2 cups A classic, tenderizing treatment for chicken pieces before they are dredged and fried (see Skillet Fried Chicken). Marinate chicken for up to…
About 1 cup A simpler alternative to Béchamel. This rich sauce is especially delicious with sautéed wild mushrooms or pasta.
Whether made with fresh or dried chiles, this sauce is perfect on top of enchiladas and Huevos Rancheros, or diluted with water or stock and used as a…
Generous ½ cup Traditional with Gravlax, this can also be served with other smoked, grilled, sautéed, or poached fish.
A vibrant roasted red pepper dressing blended with olive oil, lemon juice, white wine vinegar, shallots, cumin, and garlic. Smooth and tangy, it's perfect…
About 1 cup This all-purpose Vietnamese condiment can be used as a dipping sauce for spring rolls or skewers of grilled meat, or to dress Vietnamese bún…
About 1 cup To make in a food processor, grind the chocolate to crumbs and then, with the motor running, add the simmering cream mixture. By the time the…
About 1 ½ cups A relative of Russian dressing, Thousand Island is a classic topping for a wedge of iceberg lettuce. Without the hard-boiled egg, it also…
A tangy, sweet-and-spicy beer mop made with dark beer, cider vinegar, brown sugar, and aromatics. Simmered briefly, it's ideal for basting grilled or…
About 4 cups; enough for 1 chicken We are lucky to live near a food truck that serves Sinaloan-style grilled chicken (Sinaloa is a state in northwestern…
About 1 ⅔ cups Tart and tangy, this makes a sensational filling for sponge rolls or Angel Food Cake. You can also swirl it into a plain cheesecake before…
About 1 ¼ cups A wonderful accompaniment to game or beef filet. Dry sherry or port may be substituted for the Madeira. For Sauce Périgueux, stir in 1…
A classic French vanilla bean custard sauce, gently steeped with vanilla and thickened into a silky pouring cream. Perfect for drizzling over desserts.
About ½ cup Catch-in-the-throat Chinese and German mustards are made by blending dry mustard to a paste with a cold liquid such as water, flat beer, or…
About 1 ½ cups Here the richness of mayonnaise is tempered by the addition of cooked, mashed potato and/or ground nuts. Both versions are excellent as a…
A rich, concentrated sauce made by slowly reducing brown stock until it becomes a light syrup (demi-glace) or honey-like glaze. This umami-packed base…
A sharp, homemade pickled horseradish made with fresh horseradish root, distilled white vinegar, and salt. It keeps refrigerated for up to a year and can…
A quick homemade cocoa syrup made from cocoa powder, sugar, and water. It can be used to make hot or cold cocoa drinks and keeps for weeks in the…
About ½ cup This sauce can be rubbed on fish or shellfish before steaming or served as a condiment with the finished dish.
About 1 ½ cups This unusual barbecue sauce is specifically for grilled or smoked chicken, but it also works as a dressing for Classic Coleslaw or as a…
A tangy red wine and herb marinade with balsamic, lemon, and garlic, ideal for chicken or pork. Quick to whisk together and versatile for grilling or…
About 1 ½ cups An enriched velouté to be used with poached chicken or vegetables. It becomes Poulette Sauce if, as a final step, you add finely chopped…
About 1 ⅓ cups A good standby for fried fish. Try replacing the parsley with other herbs, such as tarragon or chives.
About 3 cups In general, barbecue sauces become sweeter and thicker as you travel farther west across the United States, and this style is at the western…
About 2 ½ cups To simplify this recipe slightly, you may skip the roasting step and use 1 cup canned whole tomatoes, drained, instead of fresh, ½ cup…
About 1 cup Desperate parents have been hiding nutritious vegetables under a cloak of Mornay for decades, and it is the backbone of a good Macaroni and…
About 1 cup This sauce is terrific on gingerbread, pumpkin pie, or apple crisp.
About 1 cup Tahini, or sesame seed paste, is a staple of Middle Eastern cooking. This dressing goes especially well with Falafel and chickpea salads.
A basic, flexible formula that can be made with most dried chiles, such as guajillo, ancho, cascabel, and chipotle. We recommend using a variety of…
About ¾ cup This rich, savory caramel may be used as a last-minute glaze for grilled skewers of meat, tofu, and poultry or added in small amounts to…
A refreshing fruit dessert featuring melon wedges topped with a vibrant prickly pear sauce. The sauce is a simple blend of prickly pear, orange juice…
About 4 ½ cups This thick “jam” is good over rice pudding. Turn it into a sauce by combining it with a puree of tart fruit such as guava.
About 1 ⅔ cups For grilled pork, chicken, or shrimp. The sugar in this marinade will brown quickly, so it is best used with thin, quick-cooking cuts, or…
A sweet and tangy chopped fruit filling made with dried apricots, golden raisins, and candied ginger, flavored with orange zest and juice. Simmered and…
A simple berry coulis made by pureeing fresh or frozen berries with sugar and lemon juice, then straining to remove seeds. Serve at room temperature or…
About 1 ⅓ cups This is a version of one of the dozens of walnut sauces found in the cuisine of Georgia (that is, the country in Eastern Europe between the…
About 2 cups Traditionally served with game, this sauce is also delectable with roasted meats or poultry, steaks, or chops.
About ½ cup Also called beurre maître d’hôtel, this is delicious over grilled or broiled steak.
About 1 ¼ cups Serve this richly flavored compote over pancakes or waffles, ice cream, or cheesecake.
About 1 cup This marinade is excellent with chicken, pork, or shrimp. Marinate shrimp no more than 2 hours, and chicken or pork for up to 8 hours.
About 1 ¼ cups Few of us may have to worry about what to do with leftover Champagne, but should that dilemma ever be yours, you may use it here instead of…
About 5 cups Mole comes from molli, the Nahuatl word for “sauce.” Many used to think the word was derived from the Spanish verb moler, or “to grind.”…
About 1 cup A roux-based gravy suitable for poultry, beef, pork, and milder lamb and venison. If desired, you may strain the drippings first and remove…
About ⅔ cup This simple sauce is especially good with fried chicken or fish.
About 1 ½ cups This sauce is particularly nice with game birds. To turn this into a true Bigarade Sauce for duck or goose, use the zest and juice from a…
6 servings Spoon this bright and versatile compote over yogurt, ice cream, Panna Cotta, or any custard.
About 4 ½ cups A brown sauce made thicker and more flavorful by additional stock and reduction. Serve with filet mignon or game or use as a base for other…
A classic dessert of sweet cherries simmered in sugar and liquor, flambéed for drama, and served over crêpes, ice cream, or cheesecake.
About 1 ⅓ cups This sauce is better known as a condiment than a salad dressing. Use it to flavor the yolks for Deviled Eggs, drizzle over a Reuben…
A fiery, garlicky red sauce from the Lazio region of Italy. The name means 'angry' in Italian, referring to its biting heat from Calabrian chilies.
About ¾ cup Ketchup is perhaps as ubiquitous in modern American cuisine as Sauce Espagnole was in Escoffier’s France: Countless sauces are born of this…
About ¼ cup Nam prik, which translates as “pepper water,” is a traditional table sauce of Thailand, where there are dozens of variations on the recipe…
A rich, sweet sauce made with butter, sugar, eggs, and sherry or Madeira, flavored with lemon zest and nutmeg. Traditionally served with plum pudding or…
About 4 cups This classic accompaniment to roasted turkey benefits from a rich, brown giblet stock and a blond roux (for an easier option, see Quick…
A versatile sweet and savory glaze made with honey, soy sauce, and warm spices. Perfect for brushing on meats or vegetables.
About 1 cup A boozy glaze for baked ham, roast chicken, grilled salmon, or pork chops.
About 5 cups Perfect for Enchiladas Verdes. You can use this technique with almost any vegetable to create a range of vibrant sauces: Simply roast the…
About 2 cups This sauce can be made a week ahead. If possible, use large dried Calimyrna figs rather than the smaller, darker Mission figs. This sauce is…
About ½ cup; enough for 24 oysters Classic with oysters on the half shell, this sauce is good with any raw shellfish. Many different types of vinegar can…
A creamy blue cheese dressing made with buttermilk and red wine vinegar, finished with crumbled blue cheese for texture. Perfect for salads or as a dip.
About 1 cup Best with chicken, vegetables, and stronger fish. Do not marinate fish for more than 30 minutes or meats for longer than 4 hours.
About 3 cups This raw puree “cooks” on the pie. You might be tempted to add raw garlic here, but pizzas bake through before the garlic can mellow out…
About 2 cups This sauce is the perfect partner for bucatini; shave a little Pecorino Romano on top.
About 3 cups This sauce can serve as a glaze for ribs, a condiment for fried chicken, or a sauce for pulled pork.
4 servings A very rich side dish or sauce, or an opulent first course when spooned over toast.
About 1 ¾ cups For a more flavorful velouté, start with up to twice as much stock as is called for below and reduce it to the specified volume before…
About 1 cup Very popular in France, where it is sometimes referred to as beurre de Provence. In some areas of the Mediterranean, egg yolks are not used…
A versatile citrus syrup made by infusing simple syrup with citrus zest and optionally adding juice. Perfect for flavoring drinks and desserts.
About ⅔ cup Use for broiled fish, steamed vegetables, or chicken, or to give white or cream sauces a light green color and some added zing.
About ¾ cup For fish, veal, sweetbreads, lamb, or main-course vegetables.
About 1 ¾ cups Clarified or drawn butter has had its water evaporated and milk solids removed. The result is pure butter fat, which has a very high smoke…
A quick jus made from pan drippings and stock to enhance the flavor and juiciness of roast beef.
A simple caramel syrup made from sugar and water, flavored with vanilla and salt. Perfect for drizzling over ice cream, custard, or fruit.
A simple cranberry sauce made with whole berries, sugar, and water. It is simmered until the berries are translucent and then chilled until firm.
About 7 cups Feel free to scale the recipe down, but after 4 weeks of waiting you might want to have a sizable supply of sauce to reward your efforts and…
About 1 cup This family favorite makes a lively dunking sauce for seafood.
About 2 cups This compote is delicious with roasted poultry, game, or pork.
A creamy roasted garlic dressing made with roasted garlic and shallots, blended with lemon, vinegar, and herbs. Perfect for salads or as a condiment.
About 1 ½ cups Charmoula’s consistency is between a chunky paste and a thick relish or sauce. It is traditionally used to flavor fish before or after…
A simple glaze made from marmalade, optionally enhanced with Cognac or bourbon, perfect for baked ham or poultry.
About 1 ½ cups This smooth avocado sauce can be treated as a dip, similar to Guacamole, or it can be used as a sauce for grilled meats or vegetables.
½ to ¾ cup From persil, the French word for “parsley,” persillade is a mixture of chopped parsley and garlic that is used as a garnish to add flavor and…
About ½ cup Rich and refined, beurre blanc is traditionally served with fish, but is also excellent drizzled on seared scallops; grilled or sautéed…
About ½ cup Our friend Jen Bryman makes this flavorful, bright-green sauce in the summer when basil is plentiful. It is thicker than most flavored oils…
About ¾ cup This classic green sauce—not to be confused with Mexican salsa verde (or tomatillo salsa)—is traditionally served with braised meats, fried…
About 1 ½ cups A good choice for hearty meats. For Sauce Piquant, stir in with the herbs 1 tablespoon chopped drained capers and 1 tablespoon chopped…
About 1 ½ cups For a milder sauce, replace up to half the whiskey with water; for a very potent sauce, replace the water with whiskey.
About 1 cup This thin and punchy Yucatecan-style hot sauce is the perfect accompaniment to Braised Carnitas, or any grilled or broiled fish, poultry, or…
About 3 ½ cups Prepare a medium-hot grill fire, or position an oven rack 6 inches from the heat. Preheat the broiler.
About ½ cup Also known as agrodolce, this sticky, tangy sauce is meant to be used in tiny amounts. It perfectly complements the flavors of rich meats like…
A rich and creamy chocolate custard sauce made with egg yolks, milk, and unsweetened chocolate. Perfect for drizzling over desserts or serving with fruit.
A quick and easy chocolate mint sauce made from melted peppermint patties and cream, perfect for drizzling over ice cream.
½ to ⅔ cup Delicately pink and deliciously flavored. Unlike the butters above, which are generally used as a sauce or condiment, shellfish butter is…
About 1 ¼ cups Perfect drizzled on bread puddings or chocolate custards or soufflés.
About 3 ¼ cups Prepared in about 30 minutes, this sauce makes the wonders of brown sauce much more accessible. If made with mushroom stock, it is…
About ⅔ cup The traditional name for this mixture does not do it justice for most readers. Make no mistake: This is the butter you’re looking for. As the…
About 1 cup If you purchase carrots that still have fresh greens attached, try making this pesto. Use as a sandwich spread, slather on toast with sliced…
A versatile compound butter recipe with many optional flavor additions, from nuts and herbs to caviar and miso. Use to flavor other dishes.
About 1 cup Italian for “paste,” pesto is a popular Ligurian sauce made with fresh basil and pine nuts. Of course, it is not the only pesto, and we often…
About 1 ¼ cups This saffron–red pepper aïoli is the perfect accompaniment to fried shellfish; Grilled Squid, Grilled Marinated Octopus; or chilled crab.
About 1 cup This Syrian pepper spread is delicious as a dip or sandwich spread, but it may also be used as a sauce for grilled meats or fish. If you can…
About 1 cup An umami-rich glaze for salmon, duck breast, pork loin, or chicken. For Miso Glaze, omit the soy sauce and substitute ¼ cup red or white miso…
About 1 cup Serve with steak, sweetbreads, chops, or game. For Sauce Bordelaise, omit the butter and swirl in ¼ cup diced prepared beef marrow just before…
About 1 cup With the lesser amount of chiles, zhug is somewhat like Salsa Verde or Chimichurri: It’s a perky, herbal accompaniment to grilled meats and…
About 1 ¼ cups A tangy, spicy Argentinian sauce to serve with grilled or roasted meat.
About 1 ⅓ cups This is the easiest path to homemade dulce de leche, which is traditionally made by simmering sweetened milk for many hours until it…
About 1 ⅓ cups This light condiment is a particular delight with hot roast beef, but it is also good with cold meats.
About 1 ⅓ cups This sauce is excellent with gingerbread, pound cake, and angel food cake. It is also delicious with desserts containing blueberries or…
About 1 cup Serve this sauce with Pot Stickers, Fried Wontons, or Seafood or Pork Shumai.
A sweet, nonalcoholic sauce made with brown sugar, water, and vanilla, suitable as a topping for desserts.
4 to 6 servings This lesser-known, spicy cousin of General Tso’s chicken was concocted by Chinese restaurateurs in India. Though not typical, we sometimes…
About 1 ¾ cups Lovely with any chocolate or orange dessert, especially soufflés.
About 1 cup Serve this simple sauce with salmon, especially Pan-Fried Salmon Cakes and roasted carrots and beets.
About 2 ¾ cups This sauce becomes firm and chewy when served over ice cream.
About ⅓ cup Make this quickly in the same skillet you cooked fish in and serve it over the fish, or make it separately to use as a sauce for green…
A fruit syrup made by simmering fresh fruit in simple syrup, then straining. Use peaches, plums, pineapple, prickly pear, or berries.
About 1 ¼ cups This tropical sauce is especially nice with banana and coconut desserts.
About 3 cups Puttanesca, or “streetwalker’s” sauce, is assembled from pantry items and ready in minutes, making it ideal for busy cooks drawn to the…
A classic French condiment made with roasted red pepper, garlic, and olive oil, traditionally served with bouillabaisse.
A flavorful compound butter made with shallots, garlic, chile powder, and spices, perfect for adding a kick to meats, vegetables, or bread.
About 4 cups The combination of cinnamon, bay leaf, garlic, olives, and pickles in a tomato sauce may seem odd, but this sauce is irresistible with…
About ½ cup Here, the heat of the warmed butter cooks and thickens the egg. While much easier, the blender method results in a slightly pale and less…
About 1 ½ cups This French classic is marvelous with salads, vegetables, cold meats, French Fries, or fried fish and shellfish.
About ¾ cup This salty, tangy, buttery sauce is excellent served with green vegetables like asparagus or as a lily-gilding accompaniment to a perfectly…
A classic cranberry sauce made from fresh cranberries, sugar, and lemon juice. Can be served as a chunky puree or set into a jellied mold.
A classic French sauce made from egg yolks, butter, and lemon juice, whisked to a smooth, rich emulsion. Perfect for eggs Benedict or steamed vegetables.
About ¼ cup For about 1 pound of vegetables. Delicious mixed with chicken or tofu and vegetables and served over rice.
3 servings Versatile poached rhubarb is delicious with pork or duck, or spooned over vanilla ice cream. For dessert applications, use the larger amount of…
About 6 cups Make this easy formula when you can get juicy fresh tomatoes and the weather is too hot for simmering sauces. It’s good on bruschetta as well…
About ⅔ cup This is equally suited to roast lamb, beef, rabbit, and chicken, and it gives the meat a gilded finish.
About 1 ½ cups This thin, spicy vinegar mixture is used as a mop as well as a sauce for Smoked Pork Shoulder. Once shredded or chopped, the pork absorbs…
About 2 cups This classic marinade for meat, poultry, and firm-fleshed fish is also basted on items once they have browned. If reduced until syrupy, it…
About 1 cup Especially good with stuffed artichokes, steamed asparagus, or crab; see Crab Louis.
1 cup This dark, tangy syrup can be used as a base for a cooling spritzer—just add club soda, or sparkling water or wine. Brush it over meats and poultry…
A simple homemade applesauce made from cooking apples, sugar, and lemon juice. Simmered until tender and mashed to desired consistency.
About ½ cup Specifically for Chicken Katsu, we think of this tangy, salty sauce as a cousin to steak sauce. Serve it with almost any fried food or use it…
About 1 cup To add flavor to this delicate sauce, you may infuse the milk first: Bring it to a boil in a medium saucepan over medium heat with 1 bay leaf…
About ½ cup This concentrated mushroom-onion mixture is wonderful folded into scrambled eggs or omelets, stuffed under the skin of chicken, spooned onto…
About 1 ¾ cups Like ranch dressing, this lesser-known classic hails from California. Use with robust greens, such as romaine, drizzle over roasted…
About ⅔ cup After pan-frying steak, venison steaks, or pork chops, transfer them to a platter and keep warm.
4 servings Serve over pasta, polenta, rice, garlic-rubbed croutons, or in popovers. For more intense flavor, soak ½ ounce dried mushrooms, such as…
About ⅔ cup A bright and lively sauce for beef, lamb, pork, or chicken. This sauce can also be made without pan drippings, in which case, cook the…
4 servings Crusty bread dipped in the sauce is so tasty it’s almost possible to ignore the shrimp. Unpeeled head-on shrimp, if available, are perfect for…
Chicken cutlets are pan-fried and served with a tangy lemon-caper sauce made with chicken stock, lemon juice, and butter.
About 1 ½ cups A much quicker alternative to time-consuming brown sauces. This deeply flavored, magenta-colored sauce is silky and rich. Serve with beef…
About ⅔ cup This tangy sauce is excellent for vegetables that need perking up, like boiled potatoes or cauliflower, but it also stands up to strongly…
A classic French sauce made by browning butter until it turns dark brown, often served with sautéed fish.
A quick and easy orange sauce made with orange marmalade, soy sauce, orange liqueur, and vinegar. Perfect for glazing duck or other meats.
About 2 cups This flavorful compound butter is a little fussy to make, but it compensates by being incredibly delicious. Serve it with grilled meats or…
About ⅔ cup A red currant sauce particularly suited to serving with venison. It is best served cold.
About 2 ¼ cups This Greek sauce is good with lamb or green vegetables. For other hot egg sauces, see Sauce Allemande and About Hollandaise and Béarnaise.
4 to 6 servings Poached and shredded poultry in a rich cream sauce (essentially just a very thick white sauce or béchamel) can be served over rice or…
About 3 cups Don’t bother peeling the tomatoes if you plan to put the sauce through a food mill. Furthermore, if you don’t mind a chunky tomato sauce…
About 1 cup This rich, tangy French sauce is traditionally made with petit-suisse cheese, but cream cheese is a good substitute. Serve well chilled.
About 2 cups A cool companion to fried foods or grilled meat, and a fine dip on its own with pita bread.
About 2 cups As an alternative to this recipe, you may use Sour Cherry Preserves as a filling.
4 servings Please read Cooking Wildfowl and About Wild Duck and Goose.
About 1 ½ cups The original version was created at the Hidden Valley Guest Ranch in Santa Barbara, California, in the 1950s. For a modern, lighter…
A classic tomato sauce made with fresh beefsteak tomatoes, simmered with herbs and a touch of sherry vinegar for depth. Perfect for pasta, pizza, or as a…
About 1 cup Heavenly on grilled steak and fish. Substituting fresh mint for the tarragon makes a Paloise Sauce, but parsley, basil, thyme, chives, or sage…
About 1 ¾ cups Serve this deeply flavored sauce with roasted or grilled meats, chicken, fish, or pasta.
About 2 cups This rich, buttery Guanajuato-style mole gets much of its flavor from toasted sesame and pumpkin seeds. It is delicious served with a wide…
¾ to 1 cup Delightfully simple, and a marvelous accompaniment for sausages, pork, beef, or fish.
About 2 cups For best results, do not use ultrapasteurized cream to make crème fraîche.
A rich ganache made with heavy cream and dark chocolate, used to create an extraordinary hot chocolate beverage.
About 1 ½ cups This mayonnaise differs from the above recipe in that it uses a whole egg and starts off with oil already added to the egg, with lemon…
About 1 ½ cups Instead of adding cream, you may add apple cider, orange juice, or practically any other fruit juice or strained fruit puree. Or, after…
A rich, fluffy sauce made with butter, powdered sugar, vanilla, nutmeg, and brandy or rum. Perfect for topping desserts like bread pudding or gingerbread.
A classic method for roasting venison, resulting in a tender, flavorful roast with a rich pan sauce made from broth, red currant jelly, and brandy.
2 servings Break out the Wet-Naps! This dish is as messy to eat as it is delicious. If you wish, substitute lobster for the crab; cut it up as for Lobster…
A quick and easy paleo-friendly BBQ sauce made with tomato sauce, balsamic vinegar, maple syrup, and spices. Simply mix all ingredients together and serve.
A creamy, zesty sauce made with avocado, cilantro, lime, and garlic. Perfect for drizzling over tacos, bowls, or grilled dishes.
A satiny, healthy condiment made from avocado, cashew crema, and coconut milk. Perfect for drizzling on tacos, ceviche, or using as a mayo substitute.
A rich and aromatic Indian sauce made with tomatoes, cashews, cream, and a blend of toasted spices, perfect for serving with grilled meats or paneer.
Jerk-spiced pulled pork sliders with a tangy mango cream sauce, served on buttermilk sourdough biscuits. A flavorful and tender dish perfect for…
This roasted red pepper relish, inspired by Spanish romesco, highlights nuts as the star ingredient. It's a thick, spreadable sauce with small bits of…
A creamy, tangy blue cheese dressing made with sour cream, buttermilk, and blue cheese crumbles. Perfect for salads or as a dip.
A classic British bread sauce made with milk infused with onion and spices, thickened with white bread, and finished with butter and cream. Perfect for…
Learn to make homemade nut butters and fruit molasses. These versatile spreads can be used on toast, in shakes, or as toppings.
A quick and easy homemade BBQ sauce with honey, apple cider vinegar, and spices.
A quick and easy sauce made with cashew butter, lime juice, liquid aminos, maple syrup, chili sauce, and fresh ginger. Blend until smooth for a flavorful…
A simple chocolate glaze made with confectioners' sugar and cocoa powder, perfect for dipping doughnuts or drizzling over desserts. Adjust the ratio of…
A rich salted caramel sauce loaded with dark chocolate, served warm over vanilla ice cream and topped with chopped hazelnuts.
A light, chilled confection inspired by the classic Mint Julep. Chocolate mint julep cupcakes topped with minty whipped cream and bourbon-spiked mint…
A briny, bright sauce made from green olives, lemon juice, and mustard. Perfect for adding Mediterranean flavor to dishes.
A comforting bread pudding made with day-old French bread soaked in a creamy custard, baked until golden, and served with a rich bourbon caramel sauce.
A creamy, dairy-free queso made from cashews and nutritional yeast, with roasted poblano peppers for smoky flavor. Perfect for dipping tortilla chips.
This sauce or dip from Almería is traditionally served with poached fish, but is also delicious with grilled meats or vegetables. It can be stored in an…
A sweet and tart blackberry sauce made with honey and lemon zest, perfect for pancakes, ice cream, or yogurt.
A classic Bolognese sauce made with ground beef, tomatoes, milk, and Pecorino cheese. Serve over penne pasta for a hearty Italian meal.
A sweetened yogurt chutney used in Indian chat dishes, made with yogurt, cumin, sugar, and chat masala. It cools the palate and balances spicy elements.
A creamy, tangy, and slightly spicy Southern condiment perfect for dipping, spreading, or dressing. This versatile sauce pairs well with fried foods…
A savory loaf made with mushrooms, red peppers, and paneer cheese, bound with eggs and cream cheese, and baked until golden. Served with a creamy mushroom…
A light and fruity vinaigrette made with fresh papaya, lime juice, and a hint of clove. The dressing is naturally sweetened with coconut sugar and pairs…
A spicy, jammy gooseberry chutney inspired by Indian amla chutney. It pairs well with poppadoms or spicy curries and can be stored in the refrigerator for…
A smooth purée of fresh raspberries and stem ginger, perfect for adding tart heat and color to cocktails.
A creamy Greek yogurt sauce with grated cucumber, garlic, and dill. Perfect as a dip or condiment.
A quick and flavorful Indian-style ketchup made by blending store-bought ketchup with fresh coriander, garlic, and spices like cumin, chaat masala, and…
A quick and elegant salmon dish with a tangy lemon-caper sauce. Ready in 25 minutes, perfect for a weeknight dinner.
A tangy, spicy Creole mustard made with black and yellow mustard seeds, perfect for po'boys, biscuits, or as a dipping sauce.
A wine-infused BBQ sauce with pinot noir, ketchup, and spices, designed to complement light red wines. Perfect for pulled pork or grilled meats.
This fiery red-hot sauce from North Africa gives a little kick to anything, from stews to marinades and sauces. It is simple to make at home with toasted…
Tender roasted aubergine chunks in a creamy coconut sauce with ginger and black pepper. A flavorful Cambodian dish with Thai and Chinese influences.
A simple ginger glaze made with confectioners' sugar, ground ginger, and ginger juice. Perfect for dipping doughnuts or drizzling over baked goods.
Perfectly grilled porterhouse steak is elevated with a rich mushroom-shallot sauce. This umami-packed sauce complements the smoky, charred flavor of…
A creamy cauliflower purée that substitutes heavy cream in savory dishes like sauces, soups, and purées. Also includes a spicy chile oil recipe.
PREP: 5 MINUTES • MAKES 1 CUP If you take one chutney away from this book, please learn this one. It is the cornerstone of any Indian banquet because it…
A rich, slow-simmered spaghetti sauce made with a variety of canned tomatoes, vegetables, and a touch of butter for richness. Serve over spaghetti with…
A smooth red pepper sauce made with roasted red peppers, tomatoes, and aromatics. Perfect for complementing stuffed piquillo peppers, grilled fish, pasta…
A quick and spicy cocktail sauce made with ketchup, lemon juice, horseradish, and hot sauce. Perfect for fried fish, oysters, or shrimp.
A homemade Indian-inspired sticky sauce with tamarind chutney twist, perfect for tossing with crispy fried meats.
A savory Chinese noodle dish with ground pork in a fermented bean sauce, topped with fresh cucumber and green onions. It's a family-friendly meal often…
A vibrant Argentinian-style chimichurri made with cilantro and lime, perfect for grilled meats, fish, tacos, and more. This versatile sauce comes together…
A savory-sweet sauce inspired by treacle toffee, made with date molasses, tamarind, and warm spices. Perfect as a condiment for savory dishes.
There’s a magical moment when someone tries this sauce at a restaurant for the first time. It’s tangy, a little spicy, herby, and creamy—it will surely…
A vibrant, spicy oil and creamy green sauce made with toasted chiles, crispy onions, garlic, and a cilantro-avocado crema. Perfect for drizzling over…
A versatile, spicy condiment made with toasted cashews and chiles, brightened with citrus and herbs. Keeps well in the refrigerator for up to a week.
A vibrant and spicy sauce made with aji amarillo and Scotch bonnet peppers, passionfruit, and citrus. Perfect for adding a tropical kick to grilled meats…
A tropical fruit molasses made by reducing dragon fruit or papaya juice with coconut water and coconut sugar. Also includes a version with pomegranate…
Cashew crema is a versatile dairy-free alternative to Mexican crema or sour cream. This recipe includes variations for charred green onion and…
A fresh, chunky salsa made with boiled tomatoes, onion, and chiles, blended with cumin and cilantro. Serve as a breakfast salsa or condiment.
A simple rhubarb sauce made with fresh rhubarb, sugar, and vanilla. Perfect for topping ice cream, pancakes, or yogurt.
A wild pesto made with fiddlehead ferns, basil, walnuts, garlic, and cheese. Perfect for pasta, salmon, or toast.
A herby mignonette made with rice vinegar, lime juice, cilantro, and shallot, perfect for complementing the briny flavor of oysters.
A classic French butter sauce made with white wine, shallots, and garlic, perfect for drizzling over grilled, broiled, or pan-fried fish.
A creamy cucumber-dill sauce perfect for fish, made with fresh summer cucumbers. It also complements rice bowls, tacos, and poke.
A versatile sauce made with grappa-soaked cherries, sugar, and Frangelico. Perfect for both savory dishes and desserts.
A flavorful stir-fry featuring extra firm tofu with a tangy, spicy sauce made from mustard, ketchup, barbecue sauce, and hot sauce, mixed with corn and…
A smooth and tangy homemade ketchup made with sun-dried tomatoes, fresh tomatoes, and spices. Perfect as a condiment for burgers, fries, or sandwiches.
A classic Coney Island hot dog topped with savory meat sauce, yellow mustard, and diced white onions. Served on a soft bun for a satisfying meal.
A vibrant salsa verde made with parsley, capers, lemon, and anchovies for umami. Ready in 5 minutes.
A creamy, citrusy sauce made with Greek yogurt, cilantro, and lime juice. Perfect for flavoring chicken salads or serving alongside grilled fish or kebabs.
A fresh vinaigrette made with in-season tomatoes, herbs, sherry vinegar, and olive oil. Perfect for pasta, salads, or grilled meats and vegetables.
A classic aioli made with garlic, egg yolk, lemon juice, and a blend of neutral and olive oils. This versatile sauce can be flavored with dry rubs…
A sweet and savory glaze with bourbon, chipotle, and cherry jam. Versatile for any protein, it balances smoke, heat, and caramel notes.
This Honey Gold Sauce is a tangy, sweet, and spicy vinegar-based sauce inspired by the Carolinas. It pairs well with pork and fish, offering a balance of…
Crispy cheese quesadillas served with a vibrant green mole sauce made from fresh herbs, green chilies, and seeds. A flavorful vegetarian meal ready in one…
A rich and creamy vegan sauce made with dark chocolate, coconut milk, banana liqueur, and lime zest. Perfect for drizzling over desserts like dumpling…
A simple almond glaze made with homemade almond milk, confectioners' sugar, and almond extract. Perfect for topping doughnuts or other pastries.
A versatile berry glaze made from fresh or frozen berries, lemon juice, and confectioners' sugar. Perfect for doughnuts or other pastries, with a color…
A smooth, pourable glaze made with top-shelf bourbon, confectioners' sugar, and vanilla extract. Perfect for dipping doughnuts.
Brown butter adds a nutty, rich flavor to this simple glaze, perfect for doughnuts or other pastries.
A simple maple glaze made with confectioners' sugar, maple syrup, and milk. Perfect for doughnuts or other pastries.
A versatile dipping sauce with salty, vinegary, and pungent flavors. Perfect for pot stickers or as a condiment.
A rich hot fudge sauce with a twist of pure maple syrup, perfect for ice cream or pancakes. Inspired by a family recipe, it's easy to make and keeps well…
Chocolate brownie waffles with a tangy blackberry sauce and whipped cream. A quick and indulgent breakfast or dessert.
This vinegar sauce has a perfect balance of sweet and sour. It's ideal for tossing with pulled pork or mixing into Brunswick stew.
A classic French rémoulade sauce made with mayonnaise, mustard, hot sauce, capers, and fresh herbs. Perfect for fried seafood, chicken, or as a sandwich…
A rich sweet potato cake with pecan praline and buttery whiskey sauce. Moist and flavorful, perfect for fall or winter.
Moist ginger cupcakes inspired by Jamaican ginger bulla, served with a warm vanilla-butter-rum sauce and flambéed bananas. A decadent dessert perfect for…
A simple, chunky herb sauce made with parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil. Perfect for drizzling over meats…
A tangy and savory Latin mojo sauce made with sour orange juice, garlic, olive oil, and spices. Perfect for marinating meats or as a dipping sauce.
Tender pork medallions are pan-seared and served with a rich, creamy shallot sauce made with red wine vinegar, chicken stock, and heavy cream. This…
Pan-seared pork tenderloin medallions are simmered in a buttery mushroom Marsala sauce. This quick and elegant dish is ready in just 40 minutes.
A creamy garlic aioli made with fat-free Greek yogurt, perfect as a dip, spread, or sauce. It can also be used as a marinade for chicken before baking.
A rich and creamy champagne butter sauce made with chardonnay, champagne, shallots, and heavy cream, finished with butter for a smooth, luxurious texture…
A simple and classic tomato sauce made with canned Italian plum tomatoes, onions, and herbs. Perfect for pizza or pasta.
Tilapia fillets are broiled until flaky and served with a creamy mustard-chive sauce made with yogurt, agave, and lemon juice.
Danish meatballs made with a blend of ground beef and pork, coated in bread crumbs and baked until golden. Served with a creamy dill sauce.
A rich and smoky barbeque sauce made with Jack Daniels whiskey, ketchup, molasses, and spices. Perfect for grilling or as a dipping sauce.
A classic Greek tzatziki sauce made with drained yogurt, cucumber, garlic, and dill. Perfect for gyros or as a dip.
A tangy and spicy fry sauce made with mayonnaise, BBQ sauce, pickle juice, and seasonings. Perfect for dipping fries or other snacks.
A tangy and sweet barbecue sauce made with apple cider vinegar, ketchup, and molasses. Perfect for dressing pulled pork sandwiches.
A rich and creamy country gravy made with bacon grease, perfect for biscuits or mashed potatoes.
A fresh and tangy cranberry relish made with orange, pineapple, and apple. Perfect for any occasion, not just Thanksgiving.
Fresh recipes and planning tips from Plan n Cook.
Drop recipes onto breakfast, lunch, and dinner for every day.
Ingredients combined and scaled to your household servings.
Browse the library and public kitchens when you need inspiration.
Save favorites, pantry items, and meal plans in one place.
