Sauces/Marinades (59)
Sauce has the ability to impact any meal. The main difference between a $20 meal and a $60 meal is typically the quality (and flavor) of the sauce. The major distinction between various sauces is the base and the thickening agent. There are many different kinds of sauces. Learning to master each of them will transform your ability to cook.
This is a simpler recipe for Cheese Fondue that is more of a roux based "Cheese Sauce" than an actual Cheese Fondue, but it is still a delicious Cheesy Dipping Sauce that is easier to make, takes less time to make, and there is no risk that your cheese will seize and ruin the mix.
This Fondue recipe contains no alcohol.
The sweet salty flavor of this BBQ sauce works particularly well with pork.
The term "BBQ" can mean a lot of different things, depending on the region. There is Carolina BBQ, Memphis BBQ, St Louis BBQ, Kansas City BBQ, Kentucky BBQ, and about 4 or 5 variations called Texas BBQ. Variations can include a Dry Rub or a Wet Sauce, various cuts of Beef or Pork, the type of wood used to smoke the meat, the presence of vinegar in a Wet Sauce, the use of Tomato sauce or Mustard as the base for a Wet Sauce, the inclusion of Hot Peppers... the variations seem unlimited. This recipe is for a sweet Tomato-based Wet Sauce with a mild vinegar taste.
A traditional Bechamel sauce is thickened with a roux, using butter and flour. This keto friendly sabayon utilizes egg yolk as the thickening agent, providing a smooth, silky texture that provides a tasty finish to your dish. This Bechamel Sabayon is easy to make, but requires your undivided attention. Boiling will curdle the egg and break the sauce. For best results, stir the mix constantly while cooking over medium-low heat. This will help ensure that all the ingredients melt together, without coming to a boil. To add the yolk, temper it first by adding it to a small bowl, then mixing with a few scoops of the sauce before integrating it back into the saute pan. This basic sauce can be modified in countless ways to finish your meal; Add 2 cups of shredded cheese; Add 1 finely chopped roasted pimento; Add shredded parmesan cheese for an alfredo sauce.
Au Jus (pronounced: \aww-zhoo\) is a French term meaning "at juice" or "with juice". Au Jus is a finishing sauce, served alongside something like Beef Roast or Prime Rib, or a dipping sauce (also called French Dip) for something like a Roast Beef and Cheese Sandwich. Au Jus is traditionally made by mixing pan drippings (including the fond), with meat broth, and wine. Au Jus can also be used as a base to make a tasty Mire Poix, by adding Onions, Celery, and Carrots before reducing for an hour. This recipe is designed to be an "Instant" Au Jus, when actual Meat Drippings are not available. Although Red Wine is a common ingredient in Au Jus, this recipe is made without any Wine.
Brown Butter or "Beurre Noisette" (meaning: "Hazelnut Butter") does not actually contain hazelnuts. This single ingredient sauce can add complexity and a "nutty" flavor to any sweet or savory dish that calls for butter. Brown butter is made by heating the butter to brown the milk solids and reduce the water. Brown Butter can replace the butter in any recipe, tablespoon for tablespoon.
This is an easy roux-based sauce with a strong Paprika flavor. Use it over Baked Potatoes or Grilled Chicken.
Contrary to popular opinion, the Caesar Salad was not named for Julius Caesar. Instead, it is named after the Chef from Mexico City who first concocted this savory lemon-flavored egg yolk emulsion. A Caesar Salad is traditionally made with romaine lettuce, croutons, shredded Parmesan cheese, and occasionally diced tomatoes, all coated with a serving the famous dressing. Caesar Salad is a great companion to any meal.
Cheese Fondue is a fun dish to serve for special occasions or when entertaining company. Cheese Fondue, however, can be temperamental: one wrong move and the cheese can "seize". Instead of delicious Fondue, you can end up with a pile of useless semi-melted cheese in a pot full of milky apple cider. Some folks may make the claim that Cheese will never Fondue properly without adding alcohol to the mix. This recipe proves otherwise. This recipe can serve as a starting point for a large number of Cheese Fondue variations, including sweet and savory herbs and spices.
This reduction was inspired by Cheerwine Soda, a super sweet soft drink that is commonly found in North Carolina. Like Cheerwine, this homemade cherry reduction can be used in a wide range of recipes, such as BBQ sauce, cherry topping for deserts, a replacement for grenadine, or as a flavoring for soda water. In addition to the frozen cherries, this recipe also calls for bottled cherry juice. For best results, ensure that the juice has no additional sugar added and contains 100% cherry juice. Do not settle for a cheaper mix that includes other filler juices, such as pear juice or grape juice. In order to make into Cherry Syrup, dissolve an additional 1.5 Cups of Sugar.
Chimichurri is the quintessential Argentine Flavor. Chimichurri can be used as a marinade to flavor roasts and steaks before cooking and it can be used as a finishing sauce for meats at the dining table.
Chimichurri is the quintessential Argentine Flavor. Chimichurri can be used to flavor roasts and steaks before cooking or it can be used as a sauce for meats at the dining table. Red Chimichurri adds roasted pimento for a fuller, smokey flavor.
Roast Lamb can be easy to make. This light and zesty marinade will enhance your Lamb Roast with a sweet orange-lemon flavor. The Vinegar will help the flavor to work into the meat. Marinate for 12 to 24 hours. This recipe will yield enough marinade for a Lamb Roast up to 8 pounds.
Creamy Avocado Salsa is great with Tortilla Chips, served over Grilled Chicken, over Poached Whitefish, or over Grilled Vegetables.
This creamy cheese sauce is a great addition to a medium rare London Broil or as a filling for stuffed hamburgers patties. Adding the horseradish paste will provide additional flavor and complexity. The amount of Horseradish can be adjusted to provide a stronger or weaker flavor, as desired.
This flavorful dipping sauce is easy to make and is perfect for Honey Balsamic Soy Chicken Wings, Cauliflower Crowns, or Grilled Chicken Breasts.
This spicy dipping sauce is easy to make and is perfect for Peruvian Roast Chicken, Peruvian Chicken Wings, Cauliflower Crowns, or Baked Cheese Balls. Although this Dipping Sauce would traditionally include Mayonnaise instead of Greek Yogurt, the Yogurt is healthier, and in my opinion, will provide a better flavor. Traditionally, this dipping sauce would include a pepper called Aji Amarillo that may prove challenging to find in the US. As a replacement, I am using Srirachi Garlic sauce instead. Like most yogurt sauces, this sauce will taste better if it is refrigerated overnight so that the flavors can mix together.
This flavorful dipping sauce is easy to make and is perfect for a roast turkey, roast pork, mild chicken wings, grilled chicken, or cauliflower crowns.
This is a sweet tasting dipping sauce that is great with chicken (or pork) nuggets, or a finishing sauce for Roast Chicken, Roast Pork, or Honey Ginger Chicken.
This Cheesy Sauce can be a versatile addition to any meal. Use it as a sauce on Chicken, on White Fish, Baked Potatoes, or over Steamed Vegetables. Adding a variety of different seasoning options to this basic Cheesy Sauce can produce very different flavor profiles.
This simple recipe provides a tangy yogurt that is great for tzatziki or to eat plain. You can use any fat content, from Skim to Whole Milk. I prefer a lower fat yogurt, with Skim Milk. This recipe yields about 4 Cups of Greek Yogurt.
Green Harissa paste is much milder than the traditional Tunisian red cousin. Green Harissa is similar to Chimichurri, but with a little added heat. This versatile flavorful paste can be used to flavor white meat and fish, or as a flavor enhancer for vegetables.
Harissa is a traditional Middle-eastern marinade that works well with Beef or Chicken. Cut the meat into thin slices and marinate for a few hours to several days.
Harissa is a traditional pepper paste, originating from North Africa. While the heat level of Harissa can vary, based on the type (and the amount) of chiles that are used. For best results, you can use ancho chiles, or for a little more heat, guajillos chiles. Even more heat can be added by using chipotle peppers. Ancho chiles are dried/smoked poblano peppers. Guajillo peppers are dried/smoked mirasol peppers. Chipotle chiles are dried/smoked jalapeno peppers. Additional smokiness can be added with the inclusion of smoked paprika. Similarly, you can add more complex overtones with the inclusion of orange juice and a small handful of dried cranberries.
Herbed compound butter is an easy method for introducing a complex flavor to your meal. Use compound butter to saute vegetables, or for finishing a high quality steak.
Pesto is a tasty replacement for Marinara sauce when you are want some variation from the standard tomato-based sauce. However, Pesto can be expensive to make. This Pesto recipe is a tasty, cheaper option, that can be made easily in less than half an hour. Leaving out the Parmasan Cheese will significantly lower the cost. Using a small amount of Marmite will replace the Umami falvor that typically came from the Parmasan, and the reduced price makes this Pesto fit better in your budget. The cost can be further reduced by replacing Pine Nuts with raw, chopped Almonds. Pesto can be a great addition to any pasta dish, a tasty relish for an italian sandwhich, or a Pizza sauce. The Olive Oil should be integrated by hand, since using a blender to mix in the Olive Oil can cause the Oil to break down and result in a bitter flavor.
This spicy/sweet nectar is the perfect finishing sauce. Use a silicone basting brush to paint liberally around the edge of your Pizza, across the top of your bread loaf, or on chicken before putting it in the oven. If you are unable to find Aleppo Pepper, any other Ground Hot Peppers or Hot Pepper Flakes can be substituted in a pinch. Optionally, you could also replace the Pepper with 1 Tablespoon Tabasco Sauce or 1 Tablespoon Franks Hot Sauce, and reduce the Vinegar by half.
When I cook for others, I typically can't add my preferred level of heat. This Instant Heat Hot Sauce is a homemade Tabasco replacement. The heat level on this Sauce can be intensified by adding Serrano Peppers or even an Habanero Pepper in addition to the Jalapeños. Conversely, you can mellow the heat by Oven-Roasting the Jalapeños before adding them to the blender. This recipe will yield about 12 Ounces of "Instant Heat" Homemade Smoked Jalapeño Hot Sauce.
Jalapeño Peach Preserves provide a spicy and sweet/savory meat sauce to add complexity to a wide range of meals. Use this as a finishing sauce for roasted beef or roasted chicken. Use it as a topping for Shawarma, for an Omelet, eat it on Vanilla Ice Cream, use it as a dip for Soft Pretzels, drop some on your waffles, or spread it on a piece of toast.
This Marinara Sauce is a long, slow cook, taking about 3 and a half hours, but the complexity of the flavor makes it well worth the wait. Long and slow heat applied to the tomatoes helps to caramelize the sugars and provide a savory sweetness that cannot be produced any other way. This Marinara is a great addition to pasta. Serve with meatballs and grilled pimentos to finish out the plate.
Marquis Potatoes are a versatile dish that can be eaten as a finger food or served as a side with a Beef Roast. This French potato recipe is made by piping mashed potatoes into donut-shaped rings, then baking the mashed potato donuts. The open center of the baked potatoes are filled with a savory sauce. This recipe uses a Tomato-based sauce. You can make mashed potatoes from scratch for this recipe, but instant mashed potatoes will reduce the prep time by more than an hour, with no real benefit to the recipe.
Mole is a Spanish word meaning "sauce", as used in the word "guacamole".
Red or Brown Mole includes unsweetened cocoa.
This peasant dish can be made with nearly any other available ingredients. Here is my favorite Brown Mole Sauce...
Mole is a Spanish word meaning "sauce", as used in the word "guacamole". Traditional green mole is typically made with roasted pumpkin seeds. This peasant dish can be made with nearly any other available ingredients. Here is my favorite Green Mole Sauce...
Aleppo Peppers are originally from the Mid-East, named after a city in Syria. Aleppo is also known regionally as the Halaby pepper, pul biber, or Turkish red pepper flakes. Most Aleppo available in the U.S. is imported from Turkey or grown in the United States.The Aleppo Pepper is typically smoked and dried and then ground into flakes. It is similar to Hot Paprika, but with a slightly higher heat level.
This marinade is a great for chicken, whitefish, or grilled vegetables. Marinade before cooking, then Apply more, liberally, for the final cooking phase and even more, as soon as it is removed from the oven.
This sweet and savory sauce is easy to make. This tasty reduction goes well with any white meat. It is a versatile base that can be mixed with a wide range of flavors, including Soy Sauce, Oyster Sauce, Greek Yogurt, Creme Fraiche, and other flavors.
This spicy orange sauce is great with beef and stir-fry vegetables, over chicken, or even whitefish.
This salsa is made from scratch. The fresh ingredients add a sweet spice and the oven roasted ingredients provide a smokey spice. The heat level of this recipe is non-existent, but this salsa can be "heated" with anything from Poblano peppers, for a very mild heat, to Ghost Chilis that will knock your socks off.
Peperonata is a classic Sicilian stew recipe made by stewing together bell peppers, onions, and tomatoes. This dish is great as a side dish with grilled chicken, an appetizer with toasted bread, an accompaniment to polenta, a Bruschetta replacement, or as a sauce over pasta.
Mayonnaise is an emulsification; egg yolk and flavorings are emulsified in oil, creating a thick, creamy, flavorful condiment. In Latin American, mayo is used for much more than an occasional condiment on your deli sandwich. But to be fair, mayonesa (Spanish for Mayonnaise) has a very different flavor than the Mayonnaise that can be commercially purchased in the United States. Mayonesa can be used to hold together a Tuna Fish Sandwich, as a dipping sauce for Fried Yucca (Cassava), or even as a finishing sauce for Roast Chicken. Pasteurizing the eggs will kill any potentially dangerous bacteria, making the mayonnaise safe to eat without cooking. I would strongly discourage using unpasteurized, uncooked eggs in any recipe.
This easy relish provides a spicy and flavorful addition to spice up your meal. Use it on sandwiches, burgers, or eggs.
Pico de Gallo (meaning "rooster beak" or "rooster's peck") is a common vegetable blend that is traditionally added to Latino food.
This quick and easy red sauce can compliment pasta, be served over grilled vegetables, or used as a pizza sauce. Enjoy the convenience of a flavorful marinara sauce that can literally be put together in minutes and requires no cooking, before adding it to the pizza.
This red sauce will provide a nice change when you want something other than the standard marinara sauce.
Poached Chicken is similar to boiling chicken, but produces a much better result. Boiling involves cooking the chicken in rapidly boiling water. This will result in a dry and tough final product. Poaching chicken involves reaching a high initial temperature, then cooking at a lower temperature until the meat is cooked. Poaching chicken results in moist, flavorful meat.
This tangy sauce works well over tacos, grilled chicken, or steamed fish. This sauce can be made with either Greek Yogurt or with Crème Fraîche. Both of which can be homemade (see the related links) or store bought.
This sauce goes well on roast pork or roast chicken. Drizzle over the Roast just before serving for a sweet/sour fruity finish. For a variation, replace the Pomegranate Molasses with something like Raspberry Jam.
Pomegranate Molasses is a traditional Middle-Eastern cooking and finishing sauce for lamb and other meats. Most recipes add sugar (and then lemon juice, to offset the super sweetness) in order to thicken the molasses more easily. This recipe is the traditional method for Pomegranate Molasses, containing only a single ingredient: Pomegranate Juice. A few drops of Pomegranate Molasses can be added to Ginger Ale to make a sweet-sour Shirley Temple or it can be drizzled over vanilla ice cream for a fruity treat.
Traditional Bolognese Sauce uses Italian Pork Sausage (both Hot and Sweet) with the sausage casings removed and milk to tenderize the meat.
After creating this recipe a few times, I realized that the ingredient list is a lot like Bolognese, however, this Red Sauce is made with Ground Beef and does not include milk.
These Sous Vide Eggplants can be cooked ahead of time and then refrigerated (unopened) up to 1 week, or frozen up to 6 months. For the final preparation, just toss the bag back in the Sous Vide at a lower temperature (while preparing a meat dish) and heat for 30 minutes to 1 hour.
Roux (pronounced: /roo/ like in "Kangaroo" in English, or in French: /rahoe/ where "ra" is like the vowel sound in "rough" and "ho" sounds like "hoe". The emphasis is on the first syllable) is a standard sauce of French Cuisine and is a base for 3 of the 5 French Mother Sauces. It is made with butter and flour, allowing the gluten to thicken your dish.
This marinade provides a full flavor for Shawarma meat, steak, chicken, or turkey. The flavors in this marinade will permeate about 1/4 inch every 12 hours. However, due to inclusion of lemon juice and vinegar, do not marinate for more than 24 hours or the meat will take on a mealy texture or dissolve completely.
This sauce originally comes from Spain with local versions found in nearly every Latin country. There are likely as many variations to Sofrito, as there are people who make it. The core ingredients are Onions, Greeen Bell Peppers, and Garlic. Sofrito can be prepared beforehand in large quantities, then refrigerated or frozen until needed.
I have eaten this sauce for years in various Thai Food restaurants. I am not sure what the sauce is actually called, but the various Waiters usually refer to it as "Little Bit Sweet, Little Bit Spicy" Sauce. Start by making a rich simple syrup (with a sugar:water ratio of 2:1). Allow the syrup to cool, then add Apple Cider Vinegar and Chili Garlic Sauce.
Tzatziki (pronounced /zat-ziki/) is a traditional Greek Yogurt Sauce. Cacik (pronounced /jah-'jik/) is the same sauce, but from Turkey. Tzatziki can be used with meat dishes or as a dip for Crudites.
This flavorful stock can be used as a vegetable base for any soup or stew. The Mushrooms, Tomato Paste and Steak Sauce provides a rich Umami flavor that is not commonly found in a Vegetable Stock. Surprisingly, this Vegetable Stock is NOT Vegetarian. In order to make this as a Vegetarian Stock, leave out the Steak Sauce and the Worcestershire Sauce.
Verde sauce is a Cilantro/Tomatillo sauce that provides the perfect finish to Mexican Chicken or Pork dishes. The addition of an avocado provides a creamy consistency that makes this the perfect finishing sauce.
Feta Cheese is a staple of Mediterranean food. Mixing Feta Cheese with Greek Yogurt results in a tangy, creamy texture for a flavorful dipping sauce, or a tasty topping to any Mediterranean dish. Use this dip as a healthy and fresh Mediterranean replacement for 7 Layer Nacho dip.
